Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 1/2 Tasse | Coconut macaroons ; soft |
720 Gramm | cream cheese softened |
3/4 Tasse | sugar |
4 gross | eggs |
1/2 Tasse | whipping cream |
1/2 Tasse | sour cream |
2 Esslöffel | sherry sweet |
1 Teelöffel | vanilla |
300 Gramm | Raspberry jam |
1/2 Tasse | Whipping cream whipped |
| Toasted Slivered Almonds |
* Soft coconut macroon cookies crumbs.
Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe 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.
|
|
Anmerkungen zum Rezept:
keine |