Ever since I can remember, I've always been a dessert girl. Cakes, pies, fresh berries and cream, I don't discriminate! But my ultimate favourite dessert of all is cheesecake. It's creamy and tangy and the perfect way to end any meal.
I love baking classic New York style cheesecake, and prefer it without any toppings. I also make a gluten-free version that Lil-J can eat that is simple to make, light, and perfect for the summer. I call it Lemon Cheesecake Trifle, and it is to-die-for!
Lemon Cheesecake Trifle
1 package Shirriff lemon pie filling
2 large egg yolks
1/3 cup cold water
2 cups hot water
1 package plain cream cheese (room temperature)
1 container Cool Whip topping (room temperature)
2 cups fresh berries, washed and dried (my choice is blueberries and raspberries)
- Cut cream cheese into 1/4" pieces. Put aside.
- Add contents of pie filling package, 1/3 cup cold water and 2 egg yolks to a medium saucepan and whisk until smooth. Add 2 cups hot water and whisk to combine.
- Cook over medium-high heat, stirring constantly. When the mixture starts to bubble, stir for another 30 seconds and remove from the heat.
- Place half of the cream cheese pieces into the saucepan and whisk into the lemon mixture until combined. Add the remaining cream cheese and whisk until combined, approximately 5 minutes.
- Cover the surface of the mixture with a piece of parchment paper and allow to cool to room temperature.
- Once the lemon mixture is room temperature, whisk in the container of thawed Cool Whip until combined.
- Pour 1/3 of the mixture into a large glass bowl. (I use a trifle bowl for presentation!) Top evenly with 1/3 of the berries.
- Repeat two more times, but pile the last berry topping into the middle of the bowl. It looks prettier that way!
- Refrigerate until ready to serve.
|When you start to combine the cream cheese with the lemon mix, it will look curdled.|
Not to worry - just keep mixing!
|This is perfect - light yellow and creamy.|
|Parchment paper pressed against the surface of any pie filling/custard/pudding|
will prevent a skin from forming.
1. Substitute the Cool Whip with (whipped) heavy whipping cream and a drop of vanilla.
2. Make individual desserts using small glass dessert bowls, ideal for a dinner party!
3. Use any berries that you like. Add a layer of crushed cookies or cubed pound cake. Substitute the lemon pie filling with pudding mix for a different flavour. This is an easy recipe to get creative with!
HEALTH DISCLAIMER: Not all food products used in this recipe are certified "Gluten Free". I do, however, causiously check all food labels and Brand websites before making my gluten free desserts. If you have gluten allergy concerns, I suggest you do the same.