Difference between revisions of "Tempting Trifle Cheesecake"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Moldovan ([^cC])(.*)\]\]" to "Category:Moldovan cuisine Category:$1$2 Recipes") |
||
| Line 31: | Line 31: | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
| − | [[Category:Moldovan Desserts]] | + | [[Category:Moldovan cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Raspberry Recipes]] | [[Category:Raspberry Recipes]] | ||
[[Category:Raspberry preserves and jam Recipes]] | [[Category:Raspberry preserves and jam Recipes]] | ||
Revision as of 10:22, 9 May 2012
Description
Ingredients
- 1 1/2 c Soft coconut Macaroons
- 3/4 c Sugar
- 1/2 c whipping cream
- 2 tb Sweet sherry
- 10 oz Red raspberry preserves
- 1 x Toasted slivered almonds
- 24 oz cream cheese, Softened
- 4 ea Large eggs
- 1/2 c sour cream
- 1 ts vanilla
- 1/2 c whipping cream, Whipped
Directions
- Soft coconut macroon cookies crumbs.
- Press crumbs onto bottom of greased 9-inch springform pan.
- Bake at 325 degrees 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, sherry and vanilla; pour over crust.
- Bake at 325 degrees F., 1 hour and 10 minutes.
- Loosen cake from rim of pan; cool befroe 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.
