RCI-DS.001.0436.001

Prospect Cheesecake Trifle

This is one of a few more cheesecake recipes from the VERY OLD file - Enjoy From "Catsrecipes Y-Group"

dairy-free
Prep15 min
Cook8 min
Total23 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Prepare the whipped cream by chilling a mixing bowl and whisk, then add 2 cups of whipping cream, ½ teaspoon vanilla extract, 1 tablespoon sugar, and the grated rind of lemon or orange. Whip until stiff peaks form, then refrigerate until ready to use.
2
Beat the softened 16 ounces of cream cheese with 1 cup sugar in a separate bowl until smooth and creamy, about 2-3 minutes. Gently fold in the chilled whipped cream until fully incorporated, then set aside.
3
Combine 1 cup semi-sweet chocolate chips with ⅛ cup cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
2 minutes
4
Prepare the instant raspberry gelatin according to package directions using the 3 cups of frozen raspberries (or strawberries, blueberries, or combination); the frozen fruit will help it set quickly. Let it chill slightly until syrupy but not fully set, about 5-10 minutes.
5
Cut the 1 pound of store-bought or homemade cake into bite-sized cubes. Lightly drizzle with liquor of choice and set aside to absorb flavors.
6
Assemble the trifles by layering in individual serving glasses or a large trifle dish: begin with a layer of cake cubes, followed by a layer of the cream cheese mixture, then a drizzle of the melted chocolate.
7
Add a layer of the partially set raspberry gelatin and fruit, then repeat the layers (cake, cream cheese mixture, chocolate, gelatin) until the glasses or dish are nearly full.
8
Top the final layer with a dollop of the reserved whipped cream and a small garnish of fresh or frozen fruit. Refrigerate until serving time, at least 30 minutes.

What Makes This Variant Distinct

  • Original variant

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