Tempting trifle cheesecakeú

10 servings

Ingredients

Quantity Ingredient
1½ cup Soft coconut macaroon cookie crumbs
24 ounces Philadelphia Brand Cream Cheese [softened]
¾ cup Sugar
4 mediums Eggs
½ cup Sour cream
½ cup Whipping cream
2 tablespoons Sweet sherry
1½ teaspoon Vanilla
10 ounces KRAFT red Raspberry pre- serves
½ cup Whipping cream [whipped]
Toasted slivered almonds

Directions

DESSERT FROM CHEF FREDDY'S

FOR THE CRUST

FOR THE FILLING

FOR THE TOPPING

To make the crust...

Press the macaroon crumbs onto the bottom of a 9" springform pan and bake it at 325ø for 15 min...

To make the filling...

Combine the cream cheese and sugar mixing at med. speed on an electric mixer until well blended... Add the eggs one at a time mixing well after each addition... Blend in the sour cream, whipping cream, sherry, and vanilla and pour over crust... Bake at 325ø for 1 hour and 10 min...

Loosen cake from rim of pan and cool before removing... Then chill...

To make and top the cake...

Heat the preserves in a saucepan over low heat until melted...

Strain to remove the seeds, then spoon over the cheese cake,spreading to the edges... Dollup with the [whipped] whipping cream and sprinkle with the almonds...

Typed for you by: Fred Goslin,Cyberealm BBS Watertown NY 315-785-8098

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