Name: Easy raspberry & ginger trifle cheesecake
Prep time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 150ml Marsala, madeira or medium-sweet Sherry; 2 x 300g packs cream cheese; 600ml double cream; 50g icing sugar sifted; 2 x 250g packs gingernut biscuits; 2 x 200g punnets of raspberries

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Easy raspberry & ginger trifle cheesecake

Easy raspberry & ginger trifle cheesecake

Sarah Cook

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Serves 8 - 10

Easy

Prep: 25 mins

plus chilling, no cook

A star rating of 4.8 out of 5.6 ratingsRate

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This show-stopping cheesecake makes an impressive ending to any dinner party, buffet or barbecue. Prepare up to a day in advance.

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Ingredients

Nutrition

Units:

MetricUS

150ml Marsala, madeira

or medium-sweet Sherry
2 x 300g packs cream cheese
600ml double cream
50g icing sugar

sifted
2 x 250g packs gingernut biscuits
2 x 200g punnets of raspberries

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Nutrition: per serving (10)

kcal829
fat67g
saturates41g
carbs46g
sugars26g
fibre1g
protein6g
salt0.9g

Method

step 1

Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.
step 2

Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It’s good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed gingernut biscuit.

Recipe from Good Food magazine, May 2014

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A star rating of 4.8 out of 5.6 ratings

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