Trifle Cheesecake

1 1/2 c Soft Coconut Macaroons
3/4 c Sugar
1/2 c Whipping Cream
10 oz Red Raspberry Preserves
1 x Toasted Slivered Almonds
24 oz Cream Cheese, Softened
4 Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Whipping Cream, Whipped
Soften coconut macaroon cookies crumbs. Press crumbs onto bottom of greased 9-inch spring form pan. Bake at 325 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, and vanilla; pour over crust. Bake at 325 F, 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.


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