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. ;-)
from The Cheesecake Bible
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