Cheesecake Fruit Trifle Recipes

CHEESECAKE FRUIT TRIFLE

Steps:

• 1. In medium to large bowl mix the cheesecake filling and whipped topping. Consistency should be spreadable.
• 2. Wash and prepare the fruit. For strawberries, slice in half or 1/4's depending on the size. Any fresh fruit will work and can vary by the season. I love the combination of berries with kiwi sliced for the top layer. Drain the fruit well. For make ahead situations, the dryer the fruit the better the dish holds.
• 3. Angel food cake works well for the cake layer. Choose either your favorite recipe for white angel food, or for busy people, pick one up at your bakery. Slick into about 1-1 1/2 chunks.
• 4. In a glass trifle dish or large clear glass bowl, start assembling. First a layer of angel food cake. You are going to make 2-3 layers so take that in mind in the quantity of each layer.
• 5. Spread 1/2 of the cheesecake mixture over the cake. I put a mound of it in the middle and then use a rubber spatula to carefully spread toward the sides. You want to spread so the layer is visible from the outside.
• 6. Sprinkle the fruit over top of the cheesecake mixture making sure you can see the fruit from the side. Make a generous layer of the fruit mixture. Add another cake layer. Two layers is plenty but you can divide into 3 if you choose.
• 7. Spread the remaining cheesecake over the cake layer and then decorate the top with your remaining fruit.
• 8. Cover and store or serve immediately. Add dollops of whipped topping just before serving.

TRIFLE CHEESECAKE

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.