Tempting Trifle Cheesecake 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
~------------------------------------------------------
~------------------ 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