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Tempting Trifle Cheesecake




Source of Recipe


amethysts-recipes.com


List of Ingredients




1-1/2 cups coconut macaroon crumbs
3 8-ounce packages cream cheese, softened
3/4 cup sugar
4 eggs
1/2 cup heavy cream
1/2 cup sour cream
2 tablespoons sherry
1 teaspoon vanilla extract
10 ounces raspberry preserves
1/2 cup heavy cream, whipped
Toasted slivered almonds

Recipe



Preheat oven to 325°F. Grease a 9-inch springform pan with butter.

Press macaroon crumbs onto bottom of prepared springform pan.

Bake for 15 minutes.

In a large mixing bowl, combine cream cheese and sugar; beat until well blended. Add eggs, one at a time, beating well after each addition. Stir in heavy cream, sour cream, sherry, and vanilla until blended. Pour over prepared crust.

Bake for 1 hour and 10 minutes. Loosen cheesecake from rim of springform pan. Cool; remove rim. Chill for at least 2 hours.

In a small saucepan, heat preserves until melted. Strain to remove seeds. Spoon over cheesecake, spreading to the edges. Decorate with whipped cream and slivered almonds.

SERVES 8