Trifle cheesecake

Name: Trifle cheesecake
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 10
Cuisine: English, Scottish, British, European
Ingredients: 3 gelatine leaves; 3 Tbsps custard powder; 200 milliliters whole milk; 300 milliliters pot double cream; 100 grams butter, melted, plus a little extra for greasing; 250 grams digestive biscuit; 3 x 300g tubs cream cheese; 200 grams golden caster sugar; 1 Tbsp vanilla bean paste or extract; 135 grams pack raspberry jelly; 175 grams frozen berry; 1 Tbsp icing sugar; 1 Tbsp sherry (optional)

Trifle cheesecake is an European recipe that serves 10. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 432 calories, 4g of protein, and 24g of fat. If you have icing sugar, pack raspberry jelly, golden caster sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 10 minutes. If you like this recipe, you might also like recipes such as Strawberry Cheesecake Trifle, Pumpkin Cheesecake Trifle, and Strawberry Cheesecake Trifle.

Instructions

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.

Ingredients you will need

Custard Powder

Gelatin

Water

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Double Cream

Custard

Milk

Equipment you will use

Whisk

Frying Pan

Pour back into the pan and heat, whisking continuously until thick.

Equipment you will use

Whisk

Frying Pan

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.

Ingredients you will need

Gelatin

Custard

Water

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Biscuits

Butter

Jelly

Base

Wrap

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Cream Cheese

Custard

Vanilla

Sugar

Equipment you will use

Whisk

Bowl

Pour into the tin and level the surface. Tap the tin to knock out any air bubbles (its 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.

Ingredients you will need

Jelly

Make up half the jelly following pack instructions, then leave to cool for 30 mins.

Ingredients you will need

Jelly

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.

Ingredients you will need

Berries

Jelly

Pour over the second layer of jelly and leave to set for 1 hr more.

Ingredients you will need

Jelly

Put the remaining cream, icing sugar and Sherry (if using) in a bowl and whisk until softly whipped.

Ingredients you will need

Powdered Sugar

Sherry

Cream

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cream

Equipment

Ingredients

Servings:

gelatine leaves 3Tbsps

custard powder 200milliliters

whole milk 300milliliters

pot double cream 100grams

butter, melted, plus a little extra for greasing 250grams

digestive biscuit 3

x 300g tubs cream cheese 200grams

golden caster sugar 1Tbsp

vanilla bean paste or extract 135grams

pack raspberry jelly 175grams

frozen berry 1Tbsp

icing sugar 1Tbsp

sherry (optional)

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.