I am British born, thus growing up we ate a lot of English meals and desserts. I have very fond memories of going to my aunt’s house every holiday as a child. She always had a table full of desserts, and one of those was English trifle. Between that and the lemon curd tarts, I’m not sure which was my favorite, but when I spotted this recipe that combined trifle and cheesecake I knew I had to try it.
This recipe calls for a 9″ round layer of yellow cake. You can use any yellow cake, even a box mix, and save the other layer for another cheesecake or just frost and serve. I chose to try a yellow cake recipe from The Joy of Cooking. That recipe made 3 yellow 9″ layers, but unfortunately the finished cake shrank away from the sides of the pan a bit, which made my cheesecake larger than the actual cake layers I used. You can see that in the photos, the cake should reach all the way through, but mine did not. It didn’t affect the flavor of course, and this was absolutely delicious.
This cheesecake didn’t last long. I made it on Friday and it was completely gone by Saturday afternoon and my husband was looking for more. I will definitely make this again, only next time I may just use a box cake mix unless I find a non-shrinking recipe before then. ;-)
1 9″ yellow cake, sliced horizontally in half
1/4 cup cream sherry, divided
1/2 cup seedless red raspberry preserves, divided
4 8-oz packages cream cheese, softened
1 cup sugar
1 tablespoons vanilla extract
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons red raspberry preserves
Preheat oven 325 F. Butter bottom and sides of a 9″ springform pan.
Press half of the cake into the bottom of the springform pan. Brush cake with 1/2 pf the sherry. Spread 1/2 of the raspberry preserves all over the cake. Set aside.
Beat cream cheese and sugar on medium high speed until very smooth, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla.
Pour half the batter over the top of the cake, smoothing out to sides of the pan. Place second cake layer on top and brush with sherry then spread with raspberry preserves. Pour remaining batter over the top and spread to sides, pan will be filled to top edge.
Bake for 50-55 minutes or until top is light brown and there’s a slight jiggle in the middle. Cool on wire rack for 2 hours. Cover with plastic wrap and put in refrigerator for at least 6 hours.
Before serving, top with whipped cream topping. To make whipped cream topping, beat heavy cream and powdered sugar with whisk attachment on medium high speed until still peaks form. Spread over top of cheesecake. To decorate, warm 2 tablespoons of raspberry preserves in the microwave and stir until smooth. Drizzle over top of cake. I put the preserves into a baggie and snipped off the corner of the bag to make the drizzling a little easier.
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