-DESSERT FROM CHEF FREDDY’S-
FOR THE CRUST
1 1/2 c Soft coconut macaroon
-cookie crumbs
FOR THE FILLING
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
FOR THE TOPPING
10 oz KRAFT red Raspberry pre-
-serves
1/2 c 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 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…
Yields
10 Servings