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Tempting Trifle Cheesecake

Tempting Trifle Cheesecake is a traditional British recipe for a classic baked cheesecake on a coconut macaroon crumb base that's topped with a mix of cream cheese, sugar, eggs, sour cream, whipping cream, sherry and raspberry preserves. The full recipe is presented here and I hope you enjoy this classic British version of: Tempting Trifle Cheesecake.

prep time

15 minutes

cook time

10 minutes

Total Time:

25 minutes

Additional Time:

(+cooling and chilling)

Serves:

10

Rating: 4.5 star rating

Tags : Milk RecipesCheese RecipesBaking RecipesCake RecipesBritish Recipes


Ingredients:

210g Soft Coconut Macaroon crumbs
720g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
150g sugar
4 large eggs
120ml sour cream
120ml whipping cream
2 tbsp sweet sherry
1 tsp vanilla extract
300g raspberry preserves
120ml whipping cream, whipped
toasted, slivered, almonds

Method:

Press the macaroon crumbs into the base of a well-greased 22cm diameter springform cake tin. Transfer to an oven pre-heated to 160°C and bake for 15 minutes. Remove from the oven and set aside.

In the meantime, soften the cream cheese then cream with the sugar until thoroughly blended. Add the eggs, one at a time, beating thoroughly to combine after each addition. Blend in the sour cream and whipping cream with the sherry and vanilla extract. Beat until smooth then pour over the prepared crust. Transfer to an oven pre-heated to 160°C and bake for 10 minutes. Remove from the oven and set on a wire rack. Loosen the sides of the tin (but do not remove) and set aside to cool completely.

When cold, carefully remove the sides of the tin then place the cheesecake in the refrigerator to chill. Now gently heat the raspberry preserves in a saucepan until melted. Strain through a fine-meshed sieve to remove any seeds then spoon over the cheesecake, making certain you spread right to the edges. Dollop the whipped cream over the top, garnish with the slivered almonds and serve.