Tempting trifle cheesecake *** mm

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.

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