Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Vickys Christmas Sherry Trifle Cheesecake, GF DF EF SF NF. one of my favorites . For mine, I will make it a little bit unique. This will be really deliciou

The Ingredients need to make Vickys Christmas Sherry Trifle Cheesecake, GF DF EF SF NF:

1. Prepare 250 g of Digestive biscuits, see my gluten-free recipe link
2. It’s 100 g of Gold-Foil wrapped Stork marg or Vitalite sunflower spread
3. You need 1 of small box Jello Vanilla Pudding (3.3 oz)
4. You need 240 ml of full fat coconut milk
5. You need of raspberry syrup topping for ice cream, use as much as you like
6. It’s 1 of pre-baked 9 vanilla sponge - use my Victoria Sponge recipe
7. Prepare of whipped coconut cream, see my previously posted recipe
8. Prepare 1 tbsp of Sherry
9. It’s of grated dark chocolate to garnish

Step to make Vickys Christmas Sherry Trifle Cheesecake, GF DF EF SF NF:

1. Crush the cookies into fine crumbs and put into a bowl
2. Melt the margarine and mix it into the crumbs
3. Pack the crumbs into the base of a 9 springform cake tin and let chill in the fridge for 15 minutes
4. Mix the vanilla pudding with the coconut milk. It will be very thick. (If you cant find a box of Jello Pudding (I get mine from Amazon), Birds tubs of custard powder are free-from. Make a thick custard using 2 heaped tablespoons of powder and as much milk as it need Let it cool.) Spread it on top of the crumb base and put in the fridge to set
5. Pour the raspberry ice cream syrup over the set pudding layer. You could use rasperry jello / jelly but it doesnt stick very well to the custard pudding layer so I find sauce works better. You could also try seedless jam, warmed slightly. You dont need to use the whole thing, just enough so theres an even layer of it
6. Mix the sherry with the whipped cream for topping and put into a piping bag. Set aside. (Chill a tin of full fat coconut milk in the fridge overnight then in the morning it will have separated. Drain off the coconut water and whisk the cream until stiff)
7. Cut your cake horizontally into 2 or 3 layer You can always freeze the spare layers or make more cheesecake trifle desserts and freeze the others for later! Place the cooled sponge disc on top of the sauce then pipe on the whipped coconut topping
8. Release from the tin and garnish with some grated dark chocolate just before serving

So that’s going to wrap it up with this special food Vickys Christmas Sherry Trifle Cheesecake, GF DF EF SF NF. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!