Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

1 1/2 cups soft coconut macaroon cookie crumbs
24 ounces cream cheese, softened
3/4 cup granulated sugar
4 eggs
1/2 cup sour cream
1/2 cup whipping cream
2 tablespoons sweet sherry
1 teaspoon vanilla extract
1 (10 ounce) jar red raspberry preserves
1/2 cup whipping cream
Toasted slivered almonds
Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F for 15 minutes.
Combine cream cheese and sugar, mixing at medium speed of 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 extract; pour over crust. Bake at 325 degrees F 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.
Raspberry Coconut Trifle Cheesecake 266

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