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Vickys Sherry Trifle Cheesecake, Gluten, Dairy, Egg, Soy & Nut-free Recipe

Vickys Sherry Trifle Cheesecake, Gluten, Dairy, Egg, Soy & Nut-Free Recipe
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Category : Dessert
Cooking Time : 30 minutes
Serving : 10
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Prepare the ingredients before making Vickys Sherry Trifle Cheesecake, Gluten, Dairy, Egg, Soy & Nut-Free in your home. Then, follow these steps below to serve Vickys Sherry Trifle Cheesecake, Gluten, Dairy, Egg, Soy & Nut-Free for your family or friends.

Ingredients: Vickys Sherry Trifle Cheesecake, Gluten, Dairy, Egg, Soy & Nut-Free

  • 250 g Digestive biscuits, see my gluten-free recipe link
  • 100 g Gold-Foil wrapped Stork margarine or Vitalite sunflower spread
  • 1 small box Jello Vanilla Pudding (3.3 oz)
  • 240 ml full fat coconut milk
  • 1 bottel raspberry syrup topping for ice cream, use as much as you like. The Askeys Treat bottles are free-from
  • 1 pre-baked 9" vanilla sponge - use my Victoria Sponge recipe, halved and bake until done, around 20 minutes
  • whipped coconut cream, see my previously posted recipe
  • 1 tbsp Sherry
  • 250 g Digestive biscuits, see my gluten-free recipe link, or plain cookie of choice

How to Make Vickys Sherry Trifle Cheesecake, Gluten, Dairy, Egg, Soy & Nut-Free

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Sherry Trifle Cheesecake, Gluten, Dairy, Egg, Soy & Nut-Free in your home by yourself.

    Step 1
  • Crush the cookies into fine crumbs and put into a bowl
  • Step 2
  • Melt the margarine and mix it into the crumbs
  • Step 3
  • Pack the crumbs into the base of a 9" springform cake tin and let chill in the fridge for 15 minutes
  • Step 4
  • Mix the vanilla pudding with the coconut milk. It will be very thick. Add some custard powder or vanilla extract if you like if you feel that the coconut shines through more than the vanilla flavour does. Spread it on top of the crumb base and put back in the fridge to set
  • Step 5
  • Pour the raspberry ice cream syrup over the set pudding layer. You could use rasperry jello / jelly but it doesn't stick very well to the custard pudding layer so I find sauce works better. You could also try seedless jam, warmed slightly
  • Step 6
  • Mix the sherry with the whipped cream topping and put into a piping bag
  • Step 7
  • Place the cooled sponge disc on top of the sauce then pipe on the whipped coconut topping
  • Step 8
  • Release from the tin and garnish with some grated dark chocolate just before serving
Vickys Sherry Trifle Cheesecake, Gluten, Dairy, Egg, Soy & Nut-Free Reviews

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