September 1, 2012

{GF} Lemon Cheesecake Trifle ~ A Perfect Dessert To End Summer!

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)

  1. Cut cream cheese into 1/4" pieces.  Put aside.
  2. 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.
  3. Cook over medium-high heat, stirring constantly.  When the mixture starts to bubble, stir for another 30 seconds and remove from the heat.
  4. 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.
  5. Cover the surface of the mixture with a piece of parchment paper and allow to cool to room temperature.
  6. Once the lemon mixture is room temperature, whisk in the container of thawed Cool Whip until combined.
  7. 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.
  8. Repeat two more times, but pile the last berry topping into the middle of the bowl.  It looks prettier that way!
  9. 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.

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