Jesse, this is one of my favorite Cheesecake recipes. I am passing it to you and the fellow friends. I think cheesecake is a healthy dessert then any other dessert I could think off. Thanks for your comment.
Tempting Trifle Cheesecake
11/2 cups soft coconut macaroon cookie crumbs
3 8–oz. pkgs cream cheese, softened
¾ cup sugar
4 eggs
½ cup sour cream
½ cup whipping cream
2 tbsp chambord (raspberry liquor) or sweet sherry
1 tsp vanilla
1 10-oz. jar seedless red raspberry preserves
½ cup whipping cream, whipped
Toasted slivered almonds
Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees for 15minutes.
Combine cream cheese and sugar with electric mixer until blended. Add eggs, one at a time. Blend in sour cream, whipping cream, chambord and vanilla; pour over crust and bake for 1 hour 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Heat preserves in saucepan just a little until melted. Spoon over cheesecake, dollop with whipped cream and top with almonds.
1 comment:
I loved your cheese cake. We enjoyed the recipe made at home too.
Thanks a lot.
Usha
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