Raspberry Cheesecake Trifle Gluten Free Recipes

RASPBERRY CHEESECAKE TRIFLE (GLUTEN FREE)

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.

CHOCOLATE RASPBERRY CHEESECAKE TRIFLE

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.

RASPBERRY CHEESECAKE TRIFLE

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.

NO-BAKE RASPBERRY CHEESCAKE (CAN BE GLUTEN-FREE)

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.