Cheesecake trifle

Serves 8 to 10, Prep 50 mins

2 x 250g blocks cream cheese, chopped, at room temperature

250g tub sour cream

¹∕³ cup caster sugar

1 tsp vanilla bean paste

300ml tub thickened cream, whipped

16 sponge finger biscuits

¾ cup freshly squeezed orange juice

¼ cup orange-flavoured liqueur

250g punnet strawberries, halved FRESH STRAWBERRY JELLY

2 x 85g packets strawberry flavour jelly crystals

¼ cup caster sugar

1 cup boiling water

½ cup cold water 2 x 250g punnets fresh strawberries, hulled

1 To make jelly, dissolve crystals and sugar in boiling water in a large heatproof jug. Stir in cold water. Process strawberries in a food processor until smooth. Stir into jelly mixture. 2 Pour into a trifle dish (9-cup capacity). Cover. Refrigerate for at least 4 hours, or until set. 3 Process cream cheese, sour cream, sugar and vanilla in same, clean food processor until smooth. Transfer to a large bowl. Fold in whipped cream until just combined. 4 Dip half the biscuits, one at a time, into combined juice and liqueur in a shallow dish, for about 10 seconds, or until just soaked. Arrange over jelly, trimming to fit. 5 Spoon over half the cheesecake mixture. Smooth top. Repeat layering with rest of biscuits, juice and cheesecake mixture. Smooth top. Cover. Refrigerate overnight. 6 Serve trifle topped with strawberries.