You are here

Tempting Trifle Cheesecake

  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

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.
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


Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5544 Calories from Fat 3290

% Daily Value*

Total Fat 371 g571.2%

Saturated Fat 204.3 g1021.3%

Trans Fat 0 g

Cholesterol 1985.5 mg661.8%

Sodium 3720.5 mg155%

Total Carbohydrates 469 g156.2%

Dietary Fiber 4.8 g19%

Sugars 307.2 g

Protein 84 g167.5%

Vitamin A 204.8% Vitamin C 1.7%

Calcium 106.6% Iron 38.8%

*Based on a 2000 Calorie diet

Tempting Trifle Cheesecake Recipe