| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Philadelphia |
Cyberealm, Desserts, Cheesecake |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Soft coconut macaroon cookie crumbs |
| 24 |
oz |
Philadelphia Brand Cream Cheese [softened] |
| 3/4 |
c |
Sugar |
| 4 |
md |
Eggs |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Whipping cream |
| 2 |
tb |
Sweet sherry |
| 1 1/2 |
ts |
Vanilla |
| 10 |
oz |
KRAFT red Raspberry pre- serves |
| 1/2 |
c |
Whipping cream [whipped] |
|
|
Toasted slivered almonds |
INSTRUCTIONS
DESSERT FROM CHEF FREDDY'S
FOR THE CRUST
FOR THE FILLING
FOR THE TOPPING
To make the crust...
Press the macaroon crumbs onto the bottom of a 9" springform pan
and bake it at 325° 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 325° 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 315-785-8098
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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