English Trifle Cheesecake

Directions

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   Bake for 50-55 minutes or until top is light brown and theres a slight jiggle in the middle. Cool on wire rack for 2 hours. Cover with plastic wrap and put in refrigerator for at least 6 hours.Before serving, top with whipped cream topping. To make whipped cream topping, beat heavy cream and powdered sugar with whisk attachment on medium high speed until still peaks form.
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   Spread over top of cheesecake. To decorate, warm 2 tablespoons of raspberry preserves in the microwave and stir until smooth.
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   Drizzle over top of cake. I put the preserves into a baggie and snipped off the corner of the bag to make the drizzling a little easier.Did you enjoy this post? Why not subscribe to my feed, or better yet, to my free newsletter Foodie in the Craftroom, which provides not only recipes but crafts from my other blog, Crafts by Amanda too!NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amandas Cookin and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html
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