Baked Cherry Swirl Cheesecake
★★★★★ 4.7 (78)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Eggnog Custard
Trifle
Method
Eggnog Custard
- Combine cream, milk and spices in a medium saucepan over medium heat and bring to just a simmer
- Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Pour approx. 1 cup of the hot cream mixture into the egg mixture and whisk immediately until smooth to temper the eggs
- Pour mixture back into the saucepan and cook low heat, stirring constantly, until custard thickens
- Strain custard to remove any lumps, cloves and cinnamon quill. Cover the custard surface with a sheet of plastic wrap to prevent it from forming a skin. Set aside to cool. Refrigerate until thickened
Trifle
- Place the cake onto a plate and drizzle with brandy
- Place one third of the cake into a trifle dish (14-cup capacity). Top with ⅓ biscuits and ⅓ cherries. Spoon ⅓ of the custard over the top
- Repeat with another layer of fruit cake, biscuits, cherries and custard. Top with remaining cake and custard
- Dollop cream on top. Decorate with remaining cherries and biscuits
Tips & Hints:
- This recipe make approximately 5 cups of custard
- Freeze leftover egg whites in airtight containers in manageable portions. Label and date. Defrost in the refrigerator before using.
- Frozen egg whites are ideal for using in pavlovas, meringues and egg white omelettes.
Eggnog Custard
- Combine cream, milk and spices in a medium saucepan over medium heat and bring to just a simmer
- Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Pour approx. 1 cup of the hot cream mixture into the egg mixture and whisk immediately until smooth to temper the eggs
- Pour mixture back into the saucepan and cook low heat, stirring constantly, until custard thickens
- Strain custard to remove any lumps, cloves and cinnamon quill. Cover the custard surface with a sheet of plastic wrap to prevent it from forming a skin. Set aside to cool. Refrigerate until thickened
Trifle
- Place the cake onto a plate and drizzle with brandy
- Place one third of the cake into a trifle dish (14-cup capacity). Top with ⅓ biscuits and ⅓ cherries. Spoon ⅓ of the custard over the top
- Repeat with another layer of fruit cake, biscuits, cherries and custard. Top with remaining cake and custard
- Dollop cream on top. Decorate with remaining cherries and biscuits
Tips & Hints:
- This recipe make approximately 5 cups of custard
- Freeze leftover egg whites in airtight containers in manageable portions. Label and date. Defrost in the refrigerator before using.
- Frozen egg whites are ideal for using in pavlovas, meringues and egg white omelettes.
Community Experience
Feedback and Reviews
Real feedback from real users. Here’s what they have to say.
Leave a review
Leave a review →
Filter by
Sort by
49 star-only reviews.
Follow Australian Eggs for more recipes
Get alerts for new recipes, articles and special promotions.
