Tempting Trifle Cheesecake

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READY IN: 1hr 15mins
SERVES: 10
UNITS: US

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
  • 2
    tablespoons sweet sherry
  • 1
    teaspoon vanilla
  • 10
    ounces red raspberry preserves
  • 12
    cup whipping cream, Whipped
  • slivered almonds, Toasted
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DIRECTIONS

  • 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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