Trifle Cheesecake.

The last recipe of the Summer, just before the new season, the "fall" and the Autumn colours.

When I made this cheesecake, I made it for the Sweet World challenge but, then I saw this one and I thought that, for the challenge, it would be more innovative, different and "close" to the traditional layers of the classic trifle.

Saying that, this cheesecake was so good and refreshing that I have to share the recipe with you all anyway.

It's just a different and beautiful way of enjoying a trifle and a cheesecake, all at the same time. Two dessert classics transformed into a super delicious one.

Glam Trifle Slice / Trifle do Século XXI.

Trifle is the theme for this month's Sweet World.

• A Trifle is an English dessert typically consisting of plain or sponge cake soaked in sherry, rum, or brandy and topped with layers of jam, custard, and whipped cream. The top is traditionally decorated with angelica (a plant stem crystallized with sugar) and glace cherries, but fresh fruit or sprinkles are the modern options. Trifle is usually served in a large glass bowl so that the layers of cake, jam or jelly, custard and cream can be appreciated. 
• After some research, the information I gathered was very inconclusive regarding to which is the real and most traditional version. 
• The earliest use of the name Trifle was in a recipe for a thick cream flavoured with sugar, ginger and rosewater, in Thomas Dawson's 1585 book of English cookery "The Good Huswifes Jewell". 
• Since then, Trifle evolved from a similar dessert known as a fool and many variations and versions can be found nowadays. 
• Opinions vary greatly on what to add after the basics. Controversies revolve around whether to use gelatine and whether to use fruit and if so, should it be canned or fresh but, as Mr. Norfolk said, "Trifle is in the eye of the beholder, what you like, you put in". 
• Some people see the addition of jelly as a modern variation, but Hannah Glasse (1708 - 1770) published a Trifle recipe in 1747 that used fruit jelly, and the poet Oliver Wendell Holmes in 1861 wrote about Trifles with jelly in them. 
• The alcohol is another issue for the trifle connoisseur. Fairly sweet sherry is traditional, but variations include brandy, madeira, port, Frontignan and Malaga wines. Factors other than trifle preparation can influence the choice of liquor, as same people uses the same alchool that they'll be drinking after or with it. 

The Triffle I'm presenting you is an updated version. Cake, jelly, raspberry, custard and cream, are built in layers in order to be presented as a terrine instead of being presented inside the traditional glass bowl.
It's not neat, it's not perfect, but it's very delicious indeed and, saying that, here is my Triffle for the 8th edition of the Sweet World!!