Trifle cheesecake

Trifle cheesecake

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Cooking time

Prep: 40 mins Cook: 40 mins plus overnight chilling and 2 hrs 30 mins setting

Skill level

Easy

Servings

Serves 10

Two dessert classics are transformed into one unbeatable dish. The set custard layer and raspberry jelly topping make it a real showstopper

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
749
protein
6g
carbs
44g
fat
61g
saturates
38g
fibre
1g
sugar
30g
salt
1.1g

Ingredients

  • 3 gelatine leaves
  • 3 tbsp custard powder
  • 200ml whole milk
  • 300ml pot double cream
  • 100g butter, melted, plus a little extra for greasing
  • 250g digestive biscuits
  • 3 x 300g tubs cream cheese
  • 200g golden caster sugar
  • 1 tbsp vanilla bean paste or extract
  • 135g pack raspberry jellies
  • 175g frozen berries
  • 1 tbsp icing sugar
  • 1 tbsp sherry (optional)

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe from Good Food magazine, December 2013

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Comments

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djez1983's picture

Plus everyone who tried it seemed to really enjoy it. The sherry cream was perfect!

djez1983's picture

This was lovely. I used 600g of light cream cheese and 300g of full fat. I also used a mixture of frozen cherries and a winter fruit mix. I did line the tin with clingfilm which made removal from the tin fairly simple. I don't have much of a sweet tooth but I did really enjoy this. T

wendyr0239's picture

I followed the recipe exactly and everything turned out as it should. I did use clingfilm but this was to ensure no jelly leakage as my tin is rather old and battered! Although the jelly did set it was rather too wobbly once the tin was removed, so next time I may consider adding another gelatine leaf to the jelly with the frozen fruit in to compensate for the additional water as the fruit defrosts. Highly regarded pudding by all who tried it and it kept well for 2 days in the fridge.

DXP's picture

Made this for Christmas Day, after reading the other comments I didn't use cling film, just ran a knife around the edge and that was fine. I did need the foil on the outside though as even though I spread the cheesecake layer to the edges and gave it a good tap a little bit of jelly still leaked. It tasted really nice, but the problem I had was when I released it from the tin the jelly layer just slid straight off! So was a bit of a mess. I followed the timings for each stage but next time wouldn't wait as long before adding the jelly (so hopefully the cheesecake layer isn't as set and so the jelly will stick to it) and would also use less liquid then the packet states to make it up. Also as it is a bit of a faff and using a shortcut with the custard powder anyway, next time I'll try just using ready made custard for that part.

suziphene's picture

In the tin this looked stunning but boy was I glad I had to taken it out of the tin prior to going to a friends house rather than leaving it until we arrived. The jelly broke off at the sides when taking out of the tin and was sliding all over the place. I was also left wondering how I was actually going to get it on the plate. Eventually I slid all the jelly off into a bowl and used another sheet of gelatine to thicken it. I turned the cheesecake out (minus jelly) upside down on a plate and then flipped over - it was proving difficult to get out of the tin which I presume was due to the cling film. So cheesecake on plate, I put re-thickened jelly on top and was then able to decorate. I then placed in freezer for about 10 minutes so it would travel!
Despite the traumas the flavours and texture of this cheesecake are lovely and the cream really does need the sherry to give it that trifle feel. I would definitely make again but would add less water to the jelly and I think like others give it a go without the cling film. As an alternative to attempting to turn it out it could be made in individual pots - I made one pot for the person in the household who didn't come to the party!

choccie_123's picture

I made this for a Christmas Day dessert. It was delicious. I had a 21cm tin and a 25 cm tin to choose from. I opted for the larger one, added a few more biscuits to the base and everything turned out fine. After reading comments, I only used 100ml of the cream as I thought it was naughty enough without putting more cream on the top. When I make it again, and I will, I shall complete the dessert with cream on top

nikki299's picture

This went down a storm with my family at xmas, everyone said it's the best cheesecake i've ever made!!! I also didn't use the clingfilm and it came out of tin no bother. I used quite a bit more cream and sherry and just spread a thick layer on top rather then pipe it on, that made it more trifle like. Only negative was when I removed the tin the jelly didn't quite hold it's shape and kind of expanded a little, so I think next time less water in the jelly to make it stronger.

shellg's picture

Made this for Christmas day and it went down a treat, will definitely make this again

redo1976's picture

This was nice but needed more sherry to make it more like a traditional trifle. Also, based on the other comments, I didn't use the clingfilm and didn't have any problem getting it out of the tin. Only problem I had was that the jelly made it top heavy and when I put it on a serving plate, the edges started to fall away. Perhaps less jelly would be better when I make this next time. Went down well and and nice alternative to the trifle I would usually have made

curzontowers's picture

Although this has to be made in several different stages it is well worth the effort and formed a great centre piece for a festive buffet. I lined the spring-form tin with greaseproof paper instead of cling film and it worked really well. This was the nicest homemade cheesecake I've tasted - I used gelatine powder instead of leaves in the custard filling which gave it a soft creamy texture and which held its shape when cut. It could easily be adapted for other flavours.

jennypugh's picture

Just made this for a Christmas Eve dessert. After reading previous posts didn't use cling film and it worked perfectly...no leaks and was able to slide a sharp knife around the inside to remove from the tin. It looks amazing!

deliro_are's picture

Same here! No cling film needed.

joodith's picture

I do wish the people who devise these recipes would provide veggie alterbatives to gelatine.

emmamoss's picture
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A bit faffy to make and I am unsure why you needed the cling film on the inside (I would try the outside next time) as I then could not remove it when serving up. It is worth making the cream with sherry as this gives the cheesecake a real trifle feel - went down a storm with my family.

emmamoss's picture
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I made this over the weekend as was having an early christmas meal with my mum - it was wonderful - it is worth making the effort with the cream to include the Sherry as this made it taste more like a trifle. The only strange thing was the clingfilm, I could not find a way to remove it without destroying the cheesecake - next time will put the clingfilm around the outside of the cake tin and see what happens.

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