Tempting Trifle Cheesecake

This cheesecake borrows the best parts of an English trifle and bakes them into one stunning dessert. A crushed coconut macaroon crust replaces the usual graham cracker base, adding a chewy, toasty sweetness underneath the rich filling.

Sweet sherry stirred into the cream cheese batter gives the whole cake a warm, boozy depth that you’d normally only get from a trifle’s soaked sponge layer. Sour cream and heavy whipping cream together make the filling extra smooth and almost mousse-like after chilling.

The raspberry topping goes on after the cheesecake is fully chilled. Heating the preserves and straining out the seeds gives you a glossy, ruby-red glaze that looks professional with very little effort. Piled with whipped cream and slivered almonds, every slice looks like it came from a patisserie.

Pro Tips

• Press the macaroon crumbs firmly and evenly. A loose crust crumbles when you cut slices
• Add eggs one at a time and mix just until incorporated. Overbeating creates air bubbles that crack the surface
• Loosen the cake from the pan rim while still warm, but let it cool completely before removing the ring
• Chill thoroughly before adding the raspberry topping so it doesn’t run off the sides

Variations

• Use strawberry or apricot preserves instead of raspberry
• Skip the sherry and add an extra teaspoon of vanilla for an alcohol-free version
• Top with fresh raspberries instead of preserves for a lighter finish