Tempting Trifle Cheesecake *** Mm Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Soft coconut macaroons*,
24 ounce: Cream cheese, softened
3/4 cup: Sugar,
4 each: Large eggs,
1/2 cup: Whipping cream,
1/2 cup: Sour cream,
2 tbsp: Sweet sherry,
1 tsp: Vanilla,
10 ounce: Red raspberry preserves,
1/2 cup: Whipping cream, whipped
Toasted slivered almonds,
Directions:
Soft coconut macroon cookies crumbs. 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.
Source from luhu.jp
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.
Source from luhu.jp