Chocolate Cherry Cheesecake Trifle

• Vegetarian

• Produce

  • 4 cups Sweet cherries, pitted fresh or frozen

• Condiments

  • 1 Chocolate ganache sauce

• Baking & Spices

  • 1 1/2 tbsp Corn starch
  • 1 3/16 cup Icing sugar
  • 1 cup Semi-sweet chocolate chips
  • 3/4 cup Sugar
  • 4 tsp Vanilla
  • 1 Vanilla cream cheese filling
  • 1 Vanilla whipped cream

• Bread & Baked Goods

  • 1 Bowl chocolate cake

• Dairy

  • 1 lb Cream cheese
  • 3 1/2 cups Whipping cream

• Desserts

  • 1 Cherry compote

• Liquids

  • 2/3 cup Water

Found on rockrecipes.com

Description

Directions

• This trifle requires quite a large serving dish. The one I use holds about 16 cups.
• Bake the cake as instructed and let it cool on a wire rack before cutting it into cubes.
• Make the cherry filling while the cake is in the oven because it too will have to cool to room temperature.
• In a small saucepan, add the cherries, 2/3 cup water, sugar and vanilla extract.
• Bring to a gentle simmer for 15 minutes.
• Dissolve the cornstarch in the ¼ cup of water and slowly stir into the boiling cherries. Stir constantly until the cherries begin to simmer again, then cook for only a minute longer.
• Remove from heat and transfer to a heatproof bowl to cool to room temperature, stirring occasionally. It is not recommended to cool this mixture quickly in the fridge because you can set the corn starch.
• You can reserve about a 1/2 cup of the cherry compote to garnish the top of the trifle as pictured if you like.
• Remove 3 rounded tbsp of the icing sugar from the 1 cup you have measured. Add the 3 tbsp icing sugar to the bowl of an electric mixer along with the vanilla extract and whipping cream. Beat together to firm peaks, then transfer the whipped cream to a separate bowl.
• Now add the remaining powdered sugar and the cream cheese to the electric mixer bowl and cream together well until smooth and the cream cheese is well softened.
• Add about ½ cup of the whipped cream to the softened cream cheese mixture and beat again until smooth. (This step helps soften the cream cheese mixture a little more for the next step)
• Finally fold in the remaining whipped cream by hand until smooth, using a rubber or silicone spatula.
• Beat the cream, icing sugar and vanilla together to firm peaks.
• Scald ½ cup cream and add 1 cup semi sweet chocolate chips.
• Stir over low heat only until smooth. Set aside to cool slightly.
• Chop the cake into cubes and layer ⅓ of them into the bottom of your trifle bowl. Drizzle with an ounce of the rum or kirsh and about 1/3 of the chocolate sauce.
• Add half the vanilla cheesecake filling in the next layer. Then about half the cherry compote.
• Begin to layer again with another ⅓ of the cake cubes, rum, chocolate sauce, , then the remaining half of the cheesecake filling, the cherry compote and finally the remaining cake cubes and a final sprinkle of rum or Kirsh.
• Top with Vanilla Whipped Cream, any reserved cherry compote and drizzle with the remaining Chocolate Ganache Sauce.