This amazing cheesecake has all the flavors of a traditional English trifle but in the form of a cheesecake. So a trifle cheesecake.
To make it, this time I used bastogne biscuits as the bottom of the cheesecake. You press this firmly into the mold. Don’t make the layer too thin because that will soon be the basis of your cheesecake.
As an extra, this is with custard that you stir through the cheesecake mixture. To do this, first make the custard according to the instructions below in the recipe. Then let it cool down and then mix it well with the cream cheese.
Make the jelly layer on top with berry juice and gelatin. Check if it is sweet enough. There is often a difference.
Sprinkle with blueberries
After making the jelly layer for the trifle cheesecake, you can do two things. You can sprinkle the berries right on top like I did here. They are then immediately stuck in the jelly when it has set. That is an option. Another option is to add the berries later with whipped cream.
The trifle cheesecake is already quite powerful so that whipped cream does not necessarily have to be used. Incidentally, you can of course also make the jelly layer with any other fruit.
For example, you can puree strawberries or raspberries and then strain so that all seeds are removed. You can then use this as a layer. You also immediately vary the colors with this. Either way, it’s a delicious cheesecake and perfect for the holidays.
Trifle Cheesecake Recipe
PREPARATION TIME: 4 hours CALORIES: 615 kcal
- 3 sheets of gelatin
- 3 tbsp custard powder
- 200 ml of whole milk
- 300 ml of cream
- 100 grams of butter melted
- 250 grams of Bastogne biscuits
- 900 grams of cream cheese
- 1 tsp vanilla extract
- 200 grams of light brown sugar
- 125 ml currant juice
- 3 grams of gelatin = 2 leaves
- 175 grams of blueberries frozen
- 1 tbsp icing sugar
- Soak the gelatin in cold water.
- Mix the custard powder with 3 tbsp milk to form a paste
- Heat the rest of the milk with 100 ml of the cream. When it is almost boiling, add the custard paste and stir well so that there are no more lumps in it. Continue to heat over low heat until it thickens, stirring constantly.
- Remove from heat and stir in gelatin leaves. Pour into a clean bowl and cover with plastic wrap.
- Grease a 9-inch (23 cm) cake pan and line the sides with plastic wrap. Wrap the outside of the mold with aluminum foil to prevent it from leaking later.
- Grind the biscuits in a food processor and mix in the melted butter. Line the bottom of the tin with it and press with the back of a spoon. Put in the fridge for a while.
- Mix the cream cheese, sugar and vanilla extract. Stir the cooled custard and mix with the cream cheese. Stir well so that there are no more lumps in it. Pour over the biscuit base and spread evenly. Beat with the cake on the work surface so that the air goes out. Put in the fridge for 4 hours.
- Soak the remaining gelatin (3 grams = 2 leaves) in cold water. Bring the currant juice to a boil, season with honey if desired. Remove from heat and dissolve the gelatin in it, stir well. Pour into a clean bowl and allow to cool to about 30 ° C. Then carefully pour over the cream cheese mixture. Decorate with half of the berries and put in the refrigerator to stiffen.
- Beat the remaining whipped cream (200 ml) with icing sugar and garnish the cake with the help of a piping bag. Decorate with the remaining berries.
NUTRITIONAL VALUE PER SERVING
Calories: 615 kcal
Carbohydrates: 42 g
Protein: 8 g
Fat: 48 g
Saturated fats: 26 g
Trans Fat: 1 g
Cholesterol: 150 mg
Sodium: 441 mg
Potassium: 209 mg
Fiber: 1 g
Sugar: 26 g
Vitamin A: 1644 IU
Vitamin C: 6 mg
Calcium: 128 mg
Iron: 1 mg
The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.