Trifle Cheesecake

With a soft, sponge finger base, thick custard centre, creamy cheesecake layer, and topped with sticky sweet strawberries, this Trifle Cheesecake is a fun fusion of two classic desserts in one!

trifle cheesecake

 

It’s Cheesecake Tuesday: an occasion I have entirely made up but one I’m very keen to promulgate. (Hopefully with more success than Sundae Sunday, French Fancy Friday, and Ginuary, all of which weren’t as life-changing as I’d hoped.)

So what better way to celebrate than this trifle cheesecake- a super summery dessert mash-up! A slice of sunshine for this (so far) wash out July. If life gives you a cloudy day, as the old adage goes, make your own sunshine. (Or words to that effect.)

For a long time I had steered clear of cheesecake due to the hassle. Gelatine set cheesecakes always taste a bit jelly-like for me, and step one of making a successful baked cheesecake involves selling your soul to the devil, so neither option was particularly appealing. Also, once my mum dropped a chopping board on top of a baked cheesecake I made so there was that memory to deal with.

But twice now I’ve been to the pub and twice I’ve been served cheesecake in a glass and I’ve been disappointed. It was time to take matters into my own hands and give a no-bake cheesecake a go. I’ve seen so many recipes online (I think cheesecake is the new fad food) so I was feeling inspired.

I’m shocked by how easy cheesecake is- I’ve been converted. (Hence Cheesecake Tuesday). Although nothing will ever top New York baked cheesecake, this creamy alternative comes pretty close. These little cheesecakes are deconstructed trifles with clear layers of all the elements of a traditional trifle, even down to the colourful sugar strands! In individual portions, it makes it really easy to serve (although it makes it even easier to help yourself to two since ‘they’re only small’.) You could always make this as a large trifle cheesecake by just doubling the required ingredients. If you’re feeling super confident, try making the custard from scratch using egg yolks, although Birds custard works just as well.

I’m already planning my next Cheesecake Tuesday recipe. Since cheesecake is essentially just cheese and cream, and not exactly the healthiest option, Cheesecake Tuesday might have to be a first-Tuesday-of-every-month type thing, rather than a weekly occurrence, but watch this space.

(And since I’ve been bitten by the cheesecake bug, please send all cheesecake links my way for me to drool over!)

* * *

trifle cheesecake

Trifle Cheesecake

Prep Time: 30 minutes

Cook Time: 4 hours

Trifle Cheesecake

With a soft, sponge finger base, thick custard centre, creamy cheesecake layer, and topped with sticky sweet strawberries, this Trifle Cheesecake is a fun fusion of two classic desserts in one!

Ingredients

  • FOR THE BASE
  • 100g sponge fingers
  • 50g butter, melted
  • FOR THE CUSTARD FILLING
  • 2tbsp custard powder
  • 1tbsp golden caster sugar
  • 300ml semi-skimmed milk
  • FOR THE CHEESECAKE TOPPING
  • 200g full fat soft cheese
  • 50g icing sugar
  • 100ml double cream
  • 1tsp vanilla extract
  • 100g strawberries
  • 1tbsp golden caster sugar dissolved in 2tbsp boiling water
  • Sugar strands (optional)

Instructions

  1. Begin by making the biscuit base. Put the sponge fingers into a plastic sealable bag and use a rolling pin the crush the biscuits into large breadcrumbs. Add to a bowl, the pour over the melted butter. Mix together until the biscuits are all coated with melted butter, then divide between the mini cheesecake tins. Use the back of a spoon to press the biscuits into the base and smooth over. Leave to set.
  2. For the custard, mix the custard powder and sugar with about 2tbsp of the milk and mix to form a smooth paste. Heat the rest of the milk in a saucepan over a low heat until warm and just before boiling- it will start to steam. Remove the milk from the heat and pour it over the custard paste. Whisk quickly, the return to the pan. Continue heating over a medium heat until the custard starts to bubble and thicken. Bubble for about a minute, then pour the custard over the sponge finger bases. (Using a jug makes this step easier). Allow to cool for about 1 hour.
  3. For the cheesecake, whip the soft cheese with the icing sugar until smooth using an electric hand whisk. Pour in the cream and vanilla extract, then beat for a few minutes until it starts to thicken (be careful not to overwhip or it will be too stiff). Spoon this over the top of the set custard, reserving about two tablespoons to pipe onto the top. Chill the cheesecakes in the fridge for another hour.
  4. In a piping bag fitted with a small open star nozzle, add the remaining cheesecake and pipe a ring of stars around the edge of each cheesecake. Finally, for the strawberries, chop into quarters and pour the sugar, dissolved in hot water, over them. Allow them to sit for about fifteen minutes, then drain off and spoon the strawberries on top of each cheesecake. Return to the fridge and chill for at least two hours. Sprinkle over the sugar strands just before serving to avoid the colour running.
http://winberrycrumble.com/2016/07/05/trifle-cheesecake/

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