Total Time
1hr 15mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 1 12 cups soft coconut macaroons, Soft coconut macroon cookies crumbs.
  • 24 ounces cream cheese, Softened
  • 34 cup sugar
  • 4 large eggs
  • 12 cup whipping cream
  • 12 cup sour cream
  • 2 tablespoons sweet sherry
  • 1 teaspoon vanilla
  • 10 ounces red raspberry preserves
  • 12 cup whipping cream, Whipped
  • slivered almonds, Toasted

Directions

  1. Press crumbs onto bottom of greased 9-inch springform pan.
  2. Bake at 325 degrees F., 15 minutes.
  3. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust.
  6. Bake at 325 degrees F., 1 hour and 10 minutes.
  7. Loosen cake from rim of pan; cool befroe removing rim of pan.
  8. Chill.
  9. Heat preserves in saucepan over low heat until melted.
  10. Strain to remove seeds.
  11. Spoon over cheesecake, spreading to edges.
  12. Dollop with whipped cream; top with almonds.

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