Easy raspberry & ginger trifle cheesecake

Easy raspberry & ginger trifle cheesecake

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(4 ratings)

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Cooking time

Prep: 25 mins plus chilling, no cook

Skill level

Easy

Servings

Serves 8 - 10

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

Nutrition and extra info

Nutrition info

Nutrition per serving (10)

kcalories
829
protein
6g
carbs
46g
fat
67g
saturates
41g
fibre
1g
sugar
26g
salt
0.9g
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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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Method

  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.
  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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Comments

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marijas's picture
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Made this trifle this weekend for Easter dessert. It is impressive. It got all the oohs and aahs from the guests and it is truly delicious. I made it the day before and it kept beautifully, slicing up really easily. I used blueberries instead of raspberries due to availability though I suspect it would work even better with the latter. I definitely had a lot of sherry leftover so my advice would be to not pour it all out to begin with. And I also had quite a bit of the cream mixture left too. In fact, I made a second, small chef's treat trifle with the leftovers and enjoyed it that evening. I will definitely be making this again!

zoebazuin's picture

When I go to heaven, and all calories go to hell, this is what I will be eating every day!

emmas29's picture
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Absolutely awesome!!!! It took me less than 10 minutes to make last night and was an impressive end to a smart lunch party today. I found it easier to put the madeira into a shallow bowl and dip the biscuit bottoms 2 by 2 rather than fiddling around with a brush, but otherwise stuck to the recipe. I will make this one over and over again!

Kati's picture

My mum makes this and it's amazing.

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