Tempting Trifle Cheesecake
Yield
6 servingsPrep
15 minCook
90 minReady
135 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 1 ½ | cups |
macaroons
soft coconut |
* |
| Body | |||
| 24 | ounces |
cream cheese
|
|
| ¾ | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
sour cream
|
|
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
sherry
sweet |
|
| 1 | teaspoon |
vanilla extract
|
|
| Topping | |||
| 10 | ounce |
raspberry jam
|
|
| ½ | cup |
heavy whipping cream
whipped |
|
| 1 | x |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 355 | ml |
macaroons
soft coconut |
* |
| Body | |||
| 693.6 | ml/g |
cream cheese
|
|
| 177 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sherry
sweet |
|
| 5 | ml |
vanilla extract
|
|
| Topping | |||
| 289 | ml/g |
raspberry jam
|
|
| 118 | ml |
heavy whipping cream
whipped |
|
| 1 | x |
almonds
slivered |
*
|
Directions
BASE: Press crumbs onto bottom of greased 9-inch springform pan.
Bake at 325F 15 minutes.
BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer 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, 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan; cool before removing rim of pan.
Chill.
TOPPING: Heat preserves in saucepan over low heat until melted.
Strain to remove seeds.
Spoon over cheesecake, spreading to edges.
Top with whipped cream and almonds.
