1 1/2 c Soft Coconut Macaroons* 2 T Sweet Sherry
24 oz Cream Cheese, Softened 1 t Vanilla
3/4 c Sugar 10 oz Red Raspberry Preserves
4 ea Large Eggs 1/2 c Whipping Cream, Whipped
1/2 c Whipping cream 1 x Toasted Slivered Almonds
1/2 c Sour Cream
* 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.
Yields
10 servings