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The set jelly is turned out onto a cutting board on the white marble cooktop, then cut into small cubes. The chilled cheesecake is released from the springform tin and placed onto a serving plate. It’s topped with the whipped cream, jelly cubes, raspberry sauce, and fresh raspberries for a colorful, festive finish.

Sherry Trifle Cheesecake

This impressive trifle-inspired cheesecake combines layers of soft raspberry Swiss roll, creamy custard, sweet sherry, and a topping of jelly, fresh raspberries, and whipped cream for a truly decadent dessert.
Print Recipe Pin Recipe
Course Dessert
Cuisine British
Servings 10
Calories 435 kcal

Equipment

  • Measuring cups and spoons
  • large mixing bowls
  • Electric hand mixer
  • Whisk
  • Non-stick saucepan

Ingredients
  

  • For the Custard Layer:
  • 4 tbsp Bird’s Custard Powder
  • 2 tbsp caster sugar
  • 500 ml double cream
  • For the Swiss Roll Base:
  • 2 raspberry Swiss rolls sliced into 2cm-thick slices
  • 200 g raspberries defrosted if frozen
  • 4 tbsp sweet sherry
  • 3 tbsp icing sugar
  • For the Cheesecake Filling:
  • 500 g soft cheese
  • 2 tsp vanilla extract
  • 2 tbsp icing sugar
  • For the Topping:
  • 2 x 135 g packs Hartley’s Raspberry Jelly
  • 200 g raspberries defrosted if frozen
  • 3 tbsp icing sugar
  • 500 ml double cream
  • 2 tbsp sweet sherry
  • 1 tsp vanilla extract

Instructions
 

Prepare the Jelly:

  • Follow the jelly pack instructions but use only 300 ml of water. Pour the mixture into a shallow 20cm x 15cm container and refrigerate to set.
    A shallow container on the white marble cooktop is filled with the jelly mixture, made according to the package but with only 300 ml of water for a firmer set. The container is placed in the fridge to chill and solidify.

Make the Custard:

  • In a non-stick pan, mix the custard powder with the sugar and 150 ml of cream until smooth.
  • Gradually add the rest of the cream, stirring to keep it smooth.
    A non-stick pan on the white marble cooktop shows custard powder, caster sugar, and a portion of double cream being mixed together until smooth. The remaining cream is gradually added, and the mixture is gently heated while being stirred continuously until it thickens to a creamy consistency. The custard is then poured into a bowl, covered, and left to cool.
  • Heat gently until it thickens, stirring continuously. Once thick, remove from heat and beat well.
  • Pour the custard into a bowl, cover with wax or baking paper to prevent a skin from forming, and let it cool.

Prepare the Swiss Roll Base:

  • Line the edge of a 23 cm springform cake tin with Swiss roll slices, then fill the base with the remaining slices.
    In a 23 cm springform cake tin on the white marble cooktop, Swiss roll slices are carefully arranged along the edge and across the base. A mixture of raspberries, sherry, and icing sugar is spooned over the Swiss roll base, and the tin is placed in the fridge to chill as the filling is prepared.
  • Toss the raspberries with the sherry and 3 tbsp icing sugar, then spoon over the Swiss roll base. Chill while preparing the filling.

Make the Cheesecake Filling:

  • Break up the cooled custard with a fork, then gradually beat in the soft cheese with an electric mixer until smooth. Add 2 tbsp icing sugar and vanilla, mixing until well combined.
    A mixing bowl on the white marble cooktop holds the cooled custard, which is broken up with a fork. Soft cheese, icing sugar, and vanilla extract are gradually beaten into the custard until smooth and creamy. This filling is poured into the prepared cake tin, covering the Swiss roll slices, and the dessert is chilled overnight to set fully.
  • Pour this filling into the tin, covering the Swiss roll slices and filling the tin. Chill overnight.

Prepare the Topping:

  • Blend 100 g raspberries with 1 tbsp icing sugar in a food processor and strain to create a sauce.
  • Softly whip the double cream with 2 tbsp icing sugar, sherry, and vanilla extract until it forms soft peaks.
    A food processor on the white marble cooktop shows raspberries and icing sugar being blended into a smooth sauce, which is then strained to remove seeds. In a separate bowl, double cream is whipped with icing sugar, a splash of sherry, and vanilla extract to soft peaks, creating a light and fluffy topping.

Assemble and Garnish:

  • Turn out the jelly onto a cutting board and cut into cubes.
  • Release the cheesecake from the tin onto a serving plate.
  • Spoon the whipped cream on top and decorate with jelly cubes, raspberry sauce, and remaining raspberries.
    The set jelly is turned out onto a cutting board on the white marble cooktop, then cut into small cubes. The chilled cheesecake is released from the springform tin and placed onto a serving plate. It’s topped with the whipped cream, jelly cubes, raspberry sauce, and fresh raspberries for a colorful, festive finish.
  • Enjoy this elegant layered trifle cheesecake!