Sweet Cheesecake Recipes
Raspberry Trifle Cheesecake in a Macaroon Crust
Yield: 10 servings
Ingredients
- 1 1/2 cups soft coconut macaroons, crumbed
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup whipping cream
- 2 tablespoons sweet sherry
- 1 teaspoon vanilla extract
- 10 ounces red raspberry preserves
- 1/2 cup whipping cream, whipped
- Toasted slivered almonds
Instructions
- Press crumbs onto the bottom of a greased 9inch springform pan.
- Bake at 325 degrees F for 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, 1/2 cup whipping cream, sherry and vanilla extract; pour over crust.
- Bake at 325 degrees F for 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.