Tempting trifle cheesecake *** mm
Yield: 10 Servings
Ingredients:
- 1 1/2 c Soft coconut macaroons*
- 24 oz Cream cheese softened
- 3/4 c Sugar
- 4 ea Large eggs
- 1/2 c Whipping cream
- 1/2 c Sour cream
- 2 tb Sweet sherry
- 1 ts Vanilla
- 10 oz Red raspberry preserves
- 1/2 c Whipping cream whipped
- 1 x Toasted slivered almonds Soft coconut macroon cookies crumbs. Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F.
- 15 minutes.
Instructions:
Combine cream cheese and sugar mixing at medium speed on electric mixture 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 degrees F. 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake spreading to edges. Dollop with whipped cream; top with almonds.
