Tempting trifle cheesecake

10 servings

Ingredients

Quantity Ingredient
1½ cup Soft Coconut Macaroons*
24 ounces Cream Cheese, Softened
¾ cup Sugar
4 eaches Large Eggs
½ cup Whipping cream
½ cup Sour Cream
2 tablespoons Sweet Sherry
1 teaspoon Vanilla
10 ounces Red Raspberry Preserves
½ cup Whipping Cream, Whipped
1 x Toasted Slivered Almonds

Directions

* Soft coconut macroon cookies crumbs.

~------------------------------------------------------ ~------------------ 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.

Related recipes