This cheesecake is so scrumptious you’llbe tempted to go back for seconds!
Recipe: Tempting Trifle Cheesecake
1 1/2 cups finely chopped macaroons
Press chopped macaroons onto the bottomof a greased 9-inch springform pan. Bake at 325°F (160°C)for 15 minutes.
In a bowl, combine cream cheese and sugar,mixing at medium speed with an electric mixture until well blended.Add eggs, one at a time, mixing well after each addition. Blendin sour cream, cream, sherry, and vanilla; pour over the crust.
Bake at 325°F (160°C) for 1 hourand 10 minutes. Loosen the cake from the rim of the pan; coolbefore removing from the pan. Chill.
Heat raspberry jam in a saucepan overlow heat until melted. Strain to remove the seeds. Spoon overthe cheesecake, spreading to the edges. Sprinkle with toastedslivered almonds.
3 (8-ounce) packages cream cheese
3/4 cup granulated sugar
4 large eggs
1/2 cup sour cream
1/2 cup heavy whipping cream
2 tablespoons sherry
1 teaspoon vanilla extract
1 (10-ounce) jar raspberry jam
3 tablespoons slivered almonds, toasted
Makes 12 servings.
If the Tempting Trifle Cheesecake recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog