This English trifle cheesecake is made with decadent layers of sherry-brushed yellow cake, raspberry preserves, and creamy cheesecake then is topped off with whipped cream and a raspberry drizzle.
Why this recipe works
This English trifle cheesecake is absolutely mouth-watering. You’re basically combining English trifle, cake, and cheesecake all in one. It’s a show-stopper in not only the looks department but also tastewise.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – 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 it. You’ll also need seedless raspberry preserves, but if you’d prefer to swap it out with jam that’s fine as well. Optionally change the type of berry preserve you use like blueberry, blackberry, or strawberry.
FILLING – A classic mixture of cream cheese, sugar, eggs, and vanilla extract make up the cheesecake layer.
How to Make English Trifle Cheesecake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- 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 a 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.
Frequently Asked Questions & Expert Tips
You will want to store your English trifle cheesecake in an air-tight container or wrapped with plastic wrap in the refrigerator for 3-4 days.
Serving Suggestions
Topping your English trifle cheesecake with a drizzle of preserves or jam and some homemade whipped cream makes for a beautiful presentation. You can also try adding in some fresh raspberries on top! This is definitely a heavier dessert, making it great for parties or after a light dinner. Serve chilled or slightly above room temperature.
More Cheesecake Recipes
- Oreo Cheesecake
- Cherry Cheesecake
- Tiramisu Cheesecake
- Strawberry Swirl Cheesecake
- Chocolate Cheesecake Brownies
- Salted Caramel Cheesecake
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English Trifle Cheesecake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Crust
- 9 inch round yellow cake sliced horizontally in half
- ¼ cup cream sherry divided
- ½ cup seedless red raspberry preserves divided
Filling
- 32 oz cream cheese softened, 4 8-oz pkgs
- 1 cup sugar
- 5 large eggs
- 1 tablespoons vanilla extract
Decoration
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
Things You’ll Need
Before You Begin
- 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.
Instructions
- 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
Nutrition
From The Cheesecake Bible
Amanda Davis
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AliceK says
I had a little too much cheesecake batter- not only did it come to the top of the pan, it overflowed a little! Good thing I had a foil-covered baking sheet underneath! This recipe makes a big cake, but unfortunately my family didn’t care for the sherry flavor with the cheesecake. I might try it again with a berry liqueur, like Chambord, or even an orange liqueur like Grand Marnier.
Sasaha says
Hey Amanda , I made this cake for Christmas it was delicious and beautiful my son is cheese cake Lover He Loved it-so did everyone else I made with red velvet.Thank you for this Beautiful recipe
Angela says
This looks amazing. However, I do not want do use the cream sherry. Is there something, non-alcoholic that I could substitute for it?
Amanda Formaro says
You could try apple or grape juice, but please note that the cream sherry is what gives English trifle its distinct flavor.
Rob says
No jelly, therefore not trifle.
Amanda Formaro says
Haha – Hi Rob. if you read the post you’ll see that in different parts of England trifle is made with jelly and without. I completely appreciate your way of making it, this is mine ;)
BreAna {Sugar and Spice and All Things Iced} says
Wow! I just found your blog today and I am so excited to follow your posts….I just signed up for the newsletter too. This looks so delicious! I wish I could have some right now!!
Six Sisters says
This looks AMAZING! We would love for you to come share this at our "Strut Your Stuff Saturday" link party! http://sixsistersstuff.blogspot.com/2011/07/strut-your-stuff-saturday-week-2.html
Love,
The Sisters @ sixsistersstuff.blogspot.com
Lyuba @ Will Cook For Smiles says
Wow, this is beautiful!! Looks delicious!!! Love it!
Come see me at http://www.willcookforsmiles.com/
Cookin' Canuck says
This is such a great idea, Amanda! English trifle made regular appearances at my family's table when I was growing up and I can only imagine how good it must taste when tucked inside a cheesecake.
Sanjeeta kk says
The cheese cake look so delicate and gorgeous, Amanda! Love the frosting and the presentation, esp. that Raspberry drizzle :)
Kathleen says
Amanda this looks crazy GOOD!!!
marla {family fresh cooking} says
Amanda this cheesecake looks amazing! Please link it up to this weeks Get Grillin' and any other 2 desserts you might have for our round up would be awesome :)
Lauren Hairston says
Yum! I love trifle and my husband is a cheesecake maniac, so this would be perfect for our house.
Marie says
Oh my Amanda, that looks fabulous! I know Todd would love this. I adore Trifle in any way shape or form! xxoo
Kalyn says
What a gorgeous cake!