Ingredients
- 10 raspberry prese
- 4 eggs
- 1 slivered almonds (toasted)
- 240 ml whipping cream
- 425 ml cream cheese
- 150 gr sugar
- 120 ml sour cream
- 10 ml sweet sherry
- 4 gr vanilla
BASE: Press crumbs onto bottom of greased 23 cm springform pan. Bake at 325, 15 minutes. BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer 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, 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan; cool before removing rim of pan. Chill. TOPPING: Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Top with whipped cream and almonds.