Raspberry Lemon Cheesecake Trifle Recipes

RASPBERRY CHEESECAKE TRIFLE

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.

LEMON STRAWBERRY SHORTCAKE TRIFLE

Steps:

• Break apart a lemon bar and some strawberries and swirl together Greek yogurt with a little lemon pudding. Create two layers of each and you've got yourself a light and sweet treat.

RASPBERRY-LEMON TRIFLE

Steps:

• For syrup:
• Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
• For curd:
• Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)
• For fruit and topping:
• Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
• Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.
• Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
• Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
• Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.
• While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.
• Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.
• While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
• Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
• Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.

LEMON RASPBERRY TRIFLETTES

Steps:

• Mix liqueur and sherry and brush both sides of each of the bread strips. Arrange liqueur-soaked bread strips around the sides of 8 stemmed goblets or individual glass bowls.
• Whisk lemon curd to loosen, then whisk in zest. Beat heavy cream to soft peaks. Measure 1 1/2 cups of the whipped cream and stir into lemon curd.
• Drop 5 to 6 raspberries into each of the 8 goblets or bowls. Spoon about 2 tablespoons of the lemon mixture over each portion of berries, then 2 tablespoons of the whipped cream over each portion of lemon mixture. Repeat once more with berries, lemon mixture, and whipped cream. Top with remaining raspberries. Cover with plastic and refrigerate until ready to serve. Can be made up to 8 hours in advance.

LEMON-RASPBERRY TRIFLE

Steps:

• Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
• Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
• Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
• In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.

RASPBERRY LEMON TRIFLE

Steps:

• For syrup: Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
• For curd: Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.).
• For fruit and topping: Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
• Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.
• Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

LEMON RASPBERRY CHEESECAKE RECIPE

Steps:

• Heat oven to 325. Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil. In large bowl, stir together 1 1/4 cups flour, 1 Tablespoon sugar and 1 teaspoon lemon peel. Add butter; beat at low speed until pea-sized crumbs form. Press mixture evenly into bottom and 1 inch up sides of pan. Bake 20 minutes or until edges are slightly brown. Cool on wire rack Place 1 1/2 cups of raspberries in food processor or blender; process until pureed. Strain into small bowl. Reserve 1/2 cup puree; save remaining puree for another use. In another large bowl, beat cream cheese and 1 1/3 cups sugar at low speed until smooth. Beat in 2 tablespoons flour. Beat in 2 eggs just until combined; repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in cream, vanilla and almond extract just until blended. Reserve 2 cups of batter in medium bowl; stir in lemon juice and 2 teaspoons lemon peel. Stir in 1/2 cup raspberry puree into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot water to come halfway up the sides of the springform pan. Bake 35 minutes. Carefully slide out oven rack several inches. Pour reserved lemon batter evenly over cheesecake. Bake 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Place on wire rack; cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving.