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| Home -> [Cakes, Cheese & Eggs, Cheesecakes, Desserts, Exotic] -> [Tempting trifle cheesecake Recipe] |
Tempting trifle cheesecake
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Cakes, Cheese & Eggs, Cheesecakes, Desserts, Exotic |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Soft coconut macaroons* | | 24
| oz | 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
| oz | Red raspberry preserves | | 1/2
| cup | Whipping cream, whipped | | 1
| x | Toasted slivered almonds |
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Procedures:
| 1 | Soft coconut macroon cookies crumbs. | | 2 | Press crumbs onto bottom of greased 9-inch springform pan. | | 3 | Bake at 325 °F., 15 minutes. | | 4 | Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. | | 5 | Add eggs, one at a time, mixing well after each addition. | | 6 | Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. | | 7 | Bake at 325 °F., 1 hour and 10 minutes. | | 8 | Loosen cake from rim of pan; cool befroe removing rim of pan. | | 9 | Chill. | | 10 | Heat preserves in saucepan over low heat until melted. | | 11 | Strain to remove seeds. | | 12 | Spoon over cheesecake, spreading to edges. | | 13 | Dollop with whipped cream; top with almonds. |
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