Trifle Cheesecake is a delicious combination of everyone's favourite dessert with cheesecake!! A scrumptious dessert that everyone will love!!
185g coconut macaroon biscuits
90g butter, melted
2 tblsp sweet sherry
750g cream cheese, softened
1 tsp vanilla extract
3/4 cup caster sugar
4 large eggs
1/2 cup cream, lightly whipped1/2 cup sour cream
300g raspberry preserves or jam
1/2 cup cream, whipped
toasted slivered almonds
Crush biscuits in a food processor or with the end of a rolling pin to fine crumbs. Add melted butter and mix well to combine. Press biscuit mixture into the base of a 23cm springform cake tin. Set aside.
Using an electric mixer, beat cream cheese and caster sugar on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Fold in sour cream, whipped cream, sherry and vanilla extract. Pour mixture over biscuit base and bake for 1 hour and 10 minutes at 160 degrees celsius. Turn oven off and allow cheesecake to cool in oven with the door ajar. Remove from oven and loosen sides of cake tin. Stand on a wire rack until cheesecake cools to room temperature. Refrigerate overnight.
Heat preserves or jam gently in a saucepan until it has melted. Strain to remove any seeds. Spoon over top of cheesecake, spreading to the edges. Top with whipped cream and flaked almonds.
Return from Trifle Cheesecake to Homepage