Yield: 10 servings
1 1/2 cups soft coconut macaroons, crumbed 24 ounces cream cheese, softened 3/4 cup granulated sugar 4 large eggs 1/2 cup sour cream 1/2 cup whipping cream 2 tablespoons sweet sherry 1 teaspoon vanilla extract 10 ounces red raspberry preserves 1/2 cup whipping cream, whipped 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 on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, 1/2 cup 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.
1 1/2 cups soft coconut macaroons, crumbed 24 ounces cream cheese, softened 3/4 cup granulated sugar 4 large eggs 1/2 cup sour cream 1/2 cup whipping cream 2 tablespoons sweet sherry 1 teaspoon vanilla extract 10 ounces red raspberry preserves 1/2 cup whipping cream, whipped 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 on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, 1/2 cup 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.
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