1 1/2 c Soft Coconut Macaroons* 2 tb Sweet Sherry
24 oz Cream Cheese, Softened 1 ts 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.
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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