Recipe - Tempting Trifle Cheesecake

DESSERT FROM CHEF FREDDY'S

FOR THE CRUST
1 One half cup Soft coconut macaroon
cookie crumbs

FOR THE FILLING
24 ounce Philadelphia Brand Cream
Cheese [softened]
Three fourths cup Sugar
4 md Eggs
One half cup Sour cream
One half cup Whipping cream
2 tablespoon Sweet sherry
1 One half teaspoon Vanilla

FOR THE TOPPING
10 ounce KRAFT red Raspberry pre
serves
One half cup Whipping cream [whipped]
Toasted slivered almonds

To make the crust...
Press the macaroon crumbs onto the bottom of a 9" springform pan
and bake it at 325ø for 15 min...

To make the filling...
Combine the cream cheese and sugar mixing at med. speed on an
electric mixer until well blended... Add the eggs one at a time
mixing well after each addition... Blend in the sour cream, whipping
cream, sherry, and vanilla and pour over crust... Bake at 325ø for 1
hour and 10 min...
Loosen cake from rim of pan and cool before removing... Then
chill...

To make and top the cake...
Heat the preserves in a saucepan over low heat until melted...
Strain to remove the seeds, then spoon over the cheese cake,spreading
to the edges... Dollup with the [whipped] whipping cream and sprinkle
with the almonds...

Typed for you by: Fred Goslin,Cyberealm BBS Watertown NY 3157858098

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip