Raspberry Coconut Trifle Cheesecake - Desserts Recipes - Recipes for Desserts

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Recipe for Raspberry Coconut Trifle Cheesecake from the Desserts section.

Raspberry Coconut Trifle Cheesecake

1 1/2 cups soft coconut macaroon cookie crumbs
24 ounces cream cheese, softened
3/4 cup granulated sugar
4 eggs
1/2 cup sour cream
1/2 cup whipping cream
2 tablespoons sweet sherry
1 teaspoon vanilla extract
1 (10 ounce) jar red raspberry preserves
1/2 cup whipping cream
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 of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, 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.



We hope you enjoy your freshly made Raspberry Coconut Trifle Cheesecake. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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