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Tempting Trifle Cheesecake

Ingredients
  Crumbled coconut macaroon cookies 1 1⁄2 Cup (24 tbs) (soft)
  Cream cheese 24 Ounce, softened (3 packages, 8oz each)
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 4
  Sour cream 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Sweet sherry 2 Tablespoon
  Vanilla 1 Teaspoon
  Red raspberry preserves 10 Ounce (1 jar)
  Whipping cream 1⁄2 Cup (8 tbs), whipped
  Toasted slivered almonds 1 Tablespoon
Directions

Press crumbs onto bottom of greased 9-inch springform pan.
Bake at 325°, 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer 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° 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before 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.

Recipe Summary

Method: 
Chilling
Dish: 
Cake
Ingredient: 
Cheese

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