Easy raspberry & ginger trifle cheesecake
Ingredients
- Step 1 150ml Marsala, madeira or medium-sweet Sherry
- Step 2 2 x 300g packs cream cheese
- Step 3 600ml double cream
- Step 4 50g icing sugar , sifted
- Step 5 2 x 250g packs gingernut biscuits
- Step 6 2 x 200g punnets of raspberries
Calories: 829
Carbohydrate: 46 g
Protein: 6 g
Fat: 67 g
Cook time: 25 minutes
Prep time: 25 minutes
Total time: 50 minutes
Servings: 10
TAGS
Dessert
10-30 minute
Cheats cheesecake
Dinner party dessert
For a crowd
Indulgent
Make Ahead
Make-ahead dessert
No cook cheesecake
Over 800 kcal
Sarah Cook
summer
Summer dessert
Directions
- 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.