RCI-DS.001.0554.001
Tempting Trifle Cheesecake
Tempting Trifle Cheesecake from the Recidemia collection
Prep40 min
Cook35 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- c Soft coconut Macaroons1 1/2 unit
- 3/4 unit
- 1/2 unit
- tb Sweet sherry2 unit
- Red raspberry preserves10 oz
- x Toasted slivered almonds1 unit
- cream cheese24 ozSoftened
- 4 unit
- 1/2 unit
- 1 unit
- c whipping cream1/2 unitWhipped
Method
1
Preheat oven to 325°F. Crush the soft coconut macaroons into fine crumbs and press firmly into the bottom of a 9-inch springform pan to form an even crust.
2
Beat the softened cream cheese and sugar together in a large bowl until light and fluffy, about 3-4 minutes.
4 minutes
3
Add the large eggs one at a time to the cream cheese mixture, beating well after each addition until fully incorporated.
4
Stir in the sour cream, vanilla, and sweet sherry until the filling is smooth and well combined.
5
Gently fold in the whipped cream until no streaks remain, being careful not to deflate the mixture.
6
Pour the cheesecake filling over the macaroon crust, smoothing the top with a spatula.
7
Bake in the preheated oven for 50 minutes until the edges are set but the center still has a slight jiggle when gently shaken.
50 minutes
8
Remove the cheesecake from the oven and let cool completely in the pan, then refrigerate for at least 4 hours or overnight.
9
Warm the red raspberry preserves slightly and spread or drizzle evenly over the cooled cheesecake surface.
10
Whip the remaining 1/2 cup of whipping cream and top each serving generously with the whipped cream and toasted slivered almonds before serving.