Tempting trifle cheesecake
Yield: 6 Servings MMM
Ingredients:
- 1 1/2 c Soft coconut macaroon cookie MMMMM----------------------------BODY---------------------------------
- 3 pk 8-ounce cream cheese soften
- 3/4 c Sugar
- 4 ea Eggs
- 1/2 c Sour cream
- 1/2 c Whipping cream
- 2 tb Sweet sherry
- 1 ts Vanilla MMMMM--------------------------TOPPING-------------------------------
- 1 ea 10-ounce jar raspberry prese
- 1/2 c Whipping cream whipped
- 1 x Toasted slivered almonds BASE: Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325
- 15 minutes.
Instructions:
BODY: Combine cream cheese and sugar mixing at medium speed on electric mixer until well blended. Add eggs one at a time mixing well after each addition. Blend in sour cream whipping cream sherry and vanilla; pour over crust. Bake at 325 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan; cool before removing rim of pan. Chill. TOPPING: Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake spreading to edges. Top with whipped cream and almonds.
