TRIFLE CHEESECAKE
Two dessert classics are transformed into one unbeatable dish. The set custard layer and raspberry jelly topping make it a real showstopper
Provided by Cassie Best
Categories Dessert
Time 3h10m
Number Of Ingredients 13
Steps:
- Put the gelatine in a bowl of cold water to soak. Measure the custard powder into a large bowl, add 3 tbsp of the milk and mix to a paste. Heat the remaining milk and 100ml of the double cream in a small pan. When steaming, pour over the custard paste and whisk until smooth. Pour back into the pan and heat, whisking continuously until thick. Remove from heat. Squeeze excess water from the gelatine leaves and whisk these into the custard. Rinse the bowl, pour the custard back in, then cover the surface with cling film.
- Grease a 23cm springform tin and line with a double layer of cling film to cover the base and sides. Wrap the outside of the tin in foil - this will catch any jelly leaks. Blitz the biscuits to fine crumbs, add the butter, and blitz again. Tip the mixture into the base of the tin and push down firmly with a spoon.
- Put the cream cheese, sugar and vanilla into a large bowl, and mix together using an electric hand whisk until well combined. Give the custard a quick whisk to loosen it a little, then add to the cheesecake mixture and whisk to combine until smooth. Pour into the tin and level the surface. Tap the tin to knock out any air bubbles (it's essential there are no gaps between the cheesecake and the cling film or the jelly will flood out in the next step). Chill for 4 hrs.
- Make up half the jelly following pack instructions, then leave to cool for 30 mins. Pour over the cheesecake, top with frozen berries and put in the fridge for 1 hr. Make up the remaining jelly 30 mins before removing the cheesecake from the fridge. Pour over the second layer of jelly and leave to set for 1 hr more.
- Put the remaining cream, icing sugar and Sherry (if using) in a bowl and whisk until softly whipped. Transfer to a piping bag. Remove the cheesecake from its tin, peel away the cling film.Place on a plate and pipe cream around the edge. Best served on the day, but will keep in the fridge for 3 days.
Nutrition Facts : Calories 749 calories, Fat 61 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
STRAWBERRY CHEESECAKE TRIFLE
For a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. -Marnie Stoughton, Glenburnie, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss strawberries with 1/2 cup sugar; set aside. , In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. , Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 344 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CHEESECAKE STRAWBERRY TRIFLE
The only drawback to this lovely dessert is that there's never any left over. For a patriotic look, replace one of the layers of strawberry pie filling with blueberry-or use whatever filling you prefer. -Lori Thorp, Frazee, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping., In a small bowl, combine crackers and butter., In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving.
Nutrition Facts : Calories 369 calories, Fat 22g fat (14g saturated fat), Cholesterol 46mg cholesterol, Sodium 333mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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