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Tempting Trifle Cheesecake
Ingredients:
1-1/2 cups Soft Coconut Macaroons*
24 ounces Cream Cheese -- Softened
3/4 cup Sugar
4 each Large Eggs
1/2 cup Whipping cream
1/2 cup Sour Cream
2 tablespoon Sweet Sherry
1 teaspoon Vanilla
10 ounces Red Raspberry Preserves
1/2 cup Whipping Cream -- Whipped
Toasted Slivered Almonds
* Soft coconut macroon cookies crumbs.
Instructions:
Press crumbs onto bottom of greased 9-inch springform pan. Bake at
325 degrees F., 15 minutes. 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. |
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