Tempting Trifle Cheesecake
1 1/2 c
Soft Coconut Macaroons
24 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Whipping cream
1/2 c Sour Cream
2 T Sweet Sherry
1 t Vanilla
10 oz Red Raspberry Preserves
1/2 c Whipping Cream, Whipped
1 x Toasted Slivered Almonds
Press macaroon cookies 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 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.