Trifle cheesecake

Trifle cheesecake

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(6 ratings)

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

Easy

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: per serving

  • kcal749
  • fat61g
  • saturates38g
  • carbs44g
  • sugars30g
  • fibre1g
  • protein6g
  • salt1.1g
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Ingredients

  • 3 gelatine leaf
  • 3 tbsp custard powder
  • 200ml whole milk
  • 300ml pot double cream
  • 100g butter, melted, plus a little extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g digestive biscuit
  • 3 x 300g tubs cream cheese
  • 200g golden caster sugar
  • 1 tbsp vanilla bean paste or extract
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 135g pack raspberry jelly
  • 175g frozen berry
  • 1 tbsp icing sugar
  • 1 tbsp sherry (optional)

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.

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Comments, questions and tips

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letsdolunch
12th Jan, 2016
3.8
Enjoyed this, would slice into 12 portions. A triumph.
shellg
11th Dec, 2015
this is a huge hit in our house - I have made individual ones too which look amazing. I didn't use clingfilm but it might be worth investing in some acetate strips so that when you unspring the tin there is no damage done. will make this again this year
nicolapeacock
8th Apr, 2015
Don't make!!!! The jelly doesn't set AND when you take the cake ring off the cheesecake the middle section collapses and the jelly just slides off!!! Find something much easier, less time consuming and more elegant to make!!! This is a waste of time, a huge disappointment and just not worth the time no money!
mscupcake
9th Apr, 2015
5.05
ARGGHH! Sorry Nicola - I was going to reply to you and accidentally hit "Report" instead of "Reply". I just don't know why a packet jelly wouldn't set if you followed the directions: and the recipe worked for me - sadly didn't for you, but doesn't mean it won't work for anybody else either.
mscupcake
7th Apr, 2015
5.05
Made this for Easter lunch and was as delicious as it looks! Thought 2 packs of soft cheese were enough and the custard layer was quite thick enough. The jelly worked for me and there was enough cream to cover the top - I piped it and added h & t to be like a "traditional" trifle :) It was scary taking out as my (rather old) spring-form tin refused to open up and I picked the whole thing up with the cling film (thank goodness I used it!). It was firm enough and kept its shape great. It cut into lovely separate pieces and went down a treat. We all loved it!
hilly191
2nd Apr, 2015
1.3
Tasted good. However requires lots of ingredients which add up and takes a lot of time and effort. Even though I followed recipe the to the letter the jelly did not want to stay put and collapsed a little. There are much tastier, easier and more impressive cheesecake recipes out there.
djez1983
9th Jan, 2014
Plus everyone who tried it seemed to really enjoy it. The sherry cream was perfect!
djez1983
9th Jan, 2014
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
1st Jan, 2014
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
1st Jan, 2014
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.

Pages

englishgirlinwales
23rd Dec, 2013
It makes a big cheesecake, I used 3 as per recipe and it was light and of a good depth. You get the custard flavour without the heaviness of custard.
deliro_are
24th Dec, 2013
I made it yesterday and used 3 as suggested - worked fine! I reckon I could use low fat cream cheese and it would be grand! Thanks for getting back to me.
deliro_are
22nd Dec, 2013
Of those people who have tried it, did it really require 3 x 300g of cream cheese? I usually only use one for making a cheesecake! Advice would be appreciated!
SusieQ100
18th Dec, 2013
Can you substitute half-fat cream cheese and cream in this recipe??
mscupcake
7th Apr, 2015
5.05
I used 2 packs of soft cheese: one full-fat, one lower. The less fat, though, the less firm the set - so you might need an extra sheet of gelatine. Likewise, you obviously have to whip the cream so it can't be any lighter than whipping cream. Just eat a slightly smaller slice :D
vbeenham
15th Jan, 2017
5.05
Run a fork across the surface of the cheesecake before pouring on the cooled jelly and use 100ml less water when making up the jelly. My cheesecake was perfect and absolutely delicious, will definitively be making this again though probably for a special occasion as even though the steps are simple enough, it does take some time and effort to make it.