RASPBERRY CHEESECAKE TRIFLE
Fresh raspberries add lovely layers of color to this easy-to-assemble dessert. A rich mixture of sweetened cream cheese and whipped cream is a refreshing change from the pudding found in many trifles. -Wendy Block, Abbotsford, British Columbia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake according to package directions. Cool; cut into 3/4-in. cubes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. , In a trifle bowl or individual dessert glasses, layer half of cake cubes, 1-1/2 cups raspberries, half of cream cheese mixture and half of chocolate. Repeat layers. , Top with the remaining raspberries. Refrigerate for 4 hours or overnight. Garnish with chocolate if desired.
Nutrition Facts :
GLUTEN-FREE RASPBERRY CHEESECAKE
A fresh and wonderful cheesecake that is suitable for coeliacs and gluten intolerant. This recipe does not need gelatine so has a wonderful creamy texture and needs to be done the day before.
Provided by nicola.keeble
Time 1h
Yield Serves 12
Number Of Ingredients 18
Steps:
- Grease and line a 22/23cm loose-bottomed tin with baking parchment. Then in a small pan gently melt the butter.
- While the butter is melting, put the digestives biscuits into a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs into a bowl. (Tip: I used a standard sandwich bag. Just fit a handful of biscuits into the bag so there is room to seal and bash.)
- Pour the melted butter over the biscuit crumbs and mix thoroughly until all the crumbs are well coated in the butter. Then pour into your lined tin and press firmly down into the base to create an even layer. Place tin in fridge to chill.
- While your biscuit base is chilling, remove the seeds from the vanilla pod and place into a large mixing bowl. (To remove seeds, slice the vanilla pod length ways in half and gently scrap the tip of a knife down the inside. This will pick up tiny little black seeds. Do this several times until the vanilla pod looks bare).
- Add to the mixing bowl containing the vanilla seeds the cream cheese and icing sugar. Using an electric mixing or spoon mix together until smooth.
- Then add the double cream and juice from half a lemon. Mix until combined and smooth.
- The raspberries: (keep a handful bag to one side) Place your raspberries in a separate bowl and with the back of a fork mash roughly. Then combine your raspberries into your cheese mix and fold in until the mixture has a hint of pink.
- Remove your prepared tin from the fridge and spoon your cream cheese mixture on top of the biscuit base, working from the edges in wards and making sure there are no air bubbles.
- Smooth the top of the cheesecake down with the back of a spoon or spatula. Leave to set overnight in the fridge.
- For the decoration: Place some baking parchment on to a plate and then melt some dark chocolate. Once the chocolate is melted, half coat the raspberries you have left and gently place on the parchment paper. Place the plate in the fridge over night.
- Next day, before serving: Remove your cheesecake from the fridge and carefully remove from tin, placing onto a nice plate. Using the half coated chocolate raspberries, place around the edge and/or in centre to your liking.
RASPBERRY CHEESECAKE TRIFLE
Make and share this Raspberry Cheesecake Trifle recipe from Food.com.
Provided by Rhonda J
Categories Cheesecake
Time 4h30m
Yield 1 trifle dish, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Drain raspberries, save juice, set aside.
- Beat cream cheese& sugar until very smooth.
- Add orange juice or liqueur, fold in whipping cream.
- To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
- In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
- Repeat.
- Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
- Refrigerate at least 4 hours or overnight.
- For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
- Then top it all off with remaining grated chocolate.
Nutrition Facts : Calories 535.4, Fat 48.7, SaturatedFat 30.2, Cholesterol 152.8, Sodium 177.8, Carbohydrate 23.5, Fiber 5.3, Sugar 13.3, Protein 7.1
RASPBERRY CHEESECAKE TRIFLE (GLUTEN FREE)
A decadent dessert that looks and tastes far more complicated than it really is. Use your favorite white cake recipe or use a mix. I recommend Kinnikinnick's White Cake Mix. Try to keep your layers distinctly separate and the results are beautiful! I wouldn't recommend using low fat cream cheese, it's just not the same! Make sure you use frozen berries, not fresh as you require the juice from the thawed berries.
Provided by zepharum
Categories Dessert
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
- In a medium bowl, beat cream cheese and remaining white sugar.
- Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
- Fold in 2 cups of the whipped cream from step #1. Set aside.
- Slice the white cake into thin strips.
- Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
- Cover with plastic wrap and chill overnight.
Nutrition Facts : Calories 1326.5, Fat 77.8, SaturatedFat 43.5, Cholesterol 227.6, Sodium 576.9, Carbohydrate 150.9, Fiber 6.4, Sugar 116.8, Protein 13.6
NO-BAKE RASPBERRY CHEESCAKE (CAN BE GLUTEN-FREE)
An easy cheesecake that will impress your guests. The tartness of the berries is a great mix with the richness of the creamy cheese filling. Make this cheesecake gluten-free by using gf ingredients and gf cookies for the base. You can also use other berries as variation to this recipe. To make the base of this recipe, I use 1 packet Freedom Foods Coconut Crunch biscuits and about 2/3 the wuantity of butter. I also use a 500 gram pack of frozen raspberries
Provided by Jubes
Categories Cheesecake
Time 45m
Yield 1 awesome cheesecake, 14-20 serving(s)
Number Of Ingredients 14
Steps:
- Spray and line a 20 cm springform round pan.
- Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter. Or you may add a small amount of water.
- Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
- Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool. Do not allow to set.
- Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
- Add the gelatine mixture and the lemon juice. Beat.
- Fold in the 200 grams of berries.
- Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
- Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
- Combine the cornflour/cornstarch and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
- Spread the berry topping over the cooled cheesecake. Spread evenly.Return the cheesecake to the fridge to set.
- Cheesecakes generally require at least 4 hours to set fully or leave overnight.
Nutrition Facts : Calories 448.7, Fat 36.4, SaturatedFat 21.1, Cholesterol 114.5, Sodium 258.9, Carbohydrate 28, Fiber 2.3, Sugar 18.1, Protein 5
CHOCOLATE RASPBERRY CHEESECAKE TRIFLE
My two favorite flavors are chocolate and raspberry...put them together with cheesecake and WOWWEE!!!!! This is awesome :) (Chill time not included)
Provided by Karen..
Categories Dessert
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Cut cooled cake into 1 inch cubes.
- In a small bowl, beat cream cheese and sugar until smooth.
- Fold in the whipped topping.
- In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
- Repeat layers and top with remaining cup of raspberries.
- Refrigerate for 3 to 4 hours or overnight.
Nutrition Facts : Calories 385.6, Fat 21.3, SaturatedFat 12.1, Cholesterol 20.8, Sodium 353.2, Carbohydrate 47.9, Fiber 4, Sugar 32.1, Protein 5.2
EASY RASPBERRY & GINGER TRIFLE CHEESECAKE
This show-stopping cheesecake makes an impressive ending to any dinner party, buffet or barbecue. Prepare up to a day in advance.
Provided by Sarah Cook
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.
- Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It's good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed gingernut biscuit.
Nutrition Facts : Calories 829 calories, Fat 67 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
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