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Trifle Cheesecake
1 1/2 c Soft Coconut Macaroons*
3/4 c Sugar
1/2 c Whipping cream
2 tb Sweet Sherry
10 oz Red Raspberry Preserves
1 x Toasted Slivered Almonds
24 oz Cream Cheese, Softened
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Whipping Cream, Whipped
* Soft coconut macroon cookies crumbs.
Press crumbs onto bottom of greased 9-inch spri ngform pan. Bake at 325 degrees
F., 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixture
until well blended.
e- b ook://Pa g es/cheesecake _ reci p es.htm 2/16/2003
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Cheesecake Reci p es Pa g e 8 of 47
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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