CHEESECAKE TRIFLE WITH FRESH STRAWBERRY JELLY
SERVES 8 TO 10 PREP: 50 MINS
• 2 x 250g blocks cream cheese,
chopped, at room temperature • 250g tub sour cream
• ⅓ cup caster sugar
• 1 tsp vanilla bean paste • 300ml tub thickened cream,
• 16 sponge finger biscuits
• ¾ cup freshly squeezed
• ¼ cup orange-flavoured
• 250g punnet strawberries,
FRESH STRAWBERRY JELLY
• 2 x 85g packets strawberry
flavour jelly crystals
• ¼ cup caster sugar
• 2 x 250g punnets fresh
1 To make jelly, dissolve jelly crystals and sugar in 1 cup of boiling water in a large heatproof jug. Stir in
½ cup 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 the 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 over the top. Repeat layering with the rest of the biscuits, juice and cheesecake mixture. Smooth over top. Cover and refrigerate overnight.
6 Serve trifle topped with strawberries.
Trifle Refrigerating trifle overnight will allow the biscuits to soften and flavours to develop. Any freshberries can be used – try blackberries or raspberries. For an alcohol-free version, replace liqueur withjuice.