Tempting Trifle Cheesecake

Recipe Ingredients

1 1/2 cups	139g / 4.9oz	Soft coconut macaroons
24 oz	681g	Cream cheese - softened
3/4 cup	148g / 5.2oz	Sugar
4 cups	792g / 27oz	Eggs (large)
1/2 cup	118ml	Whipping cream
1/2 cup	118ml	Sour cream
2 tablespoons	30ml	Sweet sherry
1 teaspoon	5ml	Vanilla
10 oz	284g	Red raspberry preserves
1/2 cup	118ml	Whipping cream - whipped
		Almonds - toasted slivered

Recipe Instructions

Soft coconut macaroon cookies crumbs.

Press crumbs onto bottom of greased 9-inch Springform pan.

Bake at 325F 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, whipping cream, sherry and vanilla; pour over crust.

Bake at 325F 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.

Source:
Sweet Potato Festival, Vardamon, Mississippi, 1994

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