Sherry trifle cheesecake
- Janine Ratcliffe
Published: December 4, 2019 at 4:48 PM
Save recipe
Serves 10
Easy
Total time: 1 hr
+ overnight chilling
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
Impress guests during the festive season with our modern twist on a nostalgic pud. This opulent berry trifle cheesecake comprises layers of Swiss roll, cream cheese, raspberries, boozy double cream and custard. Finish with a drizzle of tart raspberry sauce and jelly cubes.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this sherry trifle cheesecake then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.
Ingredients
Nutrition
-
4 tbsp Bird’s Custard Powder
-
2 tbsp caster sugar
-
500ml double cream
-
2 raspberry swiss rolls
cut into 2cm-thick slices (we used Mr Kipling)
-
200g (defrosted if frozen) raspberries
-
4 tbsp sweet sherry
-
5 tbsp icing sugar
-
500g soft cheese
-
2 tsp vanilla extract
TOPPING
- 2 x 135g packs Hartley’s Raspberry Jelly
- 200g (defrosted if frozen) raspberries
- 3 tbsp icing sugar
- 500ml double cream
- 2 tbsp sweet sherry
- 1 tsp vanilla extract
Nutrition: per serving
- kcal976
- fat67.2g
- saturates42g
- carbs80.3g
- sugars62.9g
- fibre2.9g
- protein7.8g
- salt0.7g
Ad
Method
-
step 1
Make up the jelly following pack instructions, but only use 300ml water in total. Pour into a shallow 20cm x 15cm container. Put in the fridge to set.
-
step 2
Put the custard powder in a non-stick pan and stir in the sugar and 150ml of the cream until smooth. Gradually stir in the rest of the cream until smooth then gently heat until simmering, stirring all the time. It will thicken quite quickly so keep an eye on it and keep stirring. As soon as it thickens, beat well then take off the heat and tip into a bowl. Cover the surface with a sheet of wax paper or baking paper to stop a skin forming, and cool.
-
step 3
Use the swiss roll slices to neatly line the edge of a 23cm springform cake tin. Once you’ve gone all the way around the edge use the rest of the swiss roll to fill the base.
-
step 4
Toss together the raspberries, sherry and 3 tbsp of the icing sugar, then spoon over the base. Chill while you make the cheesecake filling.
-
step 5
Break up the custard with a fork (it will be really thick and set by this stage) then gradually beat in the soft cheese with electric beaters. It will look a little separated at first but keep beating until you have a smooth, uniform colour and texture. Beat in the remaining 2 tbsp of icing sugar and the vanilla extract. Spoon the mixture into the tin. It should fill the cavity then cover the top of the swiss roll slices and fill the tin. Chill overnight.
-
step 6
To make the topping, whizz 100g of the raspberries with 1 tbsp icing sugar in a food processor then strain to make a sauce. Softly whip the double cream with the remaining 2 tbsp icing sugar, the sherry and vanilla.
-
step 7
Turn out the jelly and cut into cubes.
-
step 8
Loosen the tin from around the cheesecake and remove onto a plate. Dollop the cream on top of the cheesecake and pile up with jelly cubes, sauce and raspberries.
Check out more of our best trifle recipes
Authors
Janine RatcliffeFood director
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue