Cheesecake Trifle
with Red Berries
Ina Paarman
A real stunner. Ideal to make ahead the day before.
You will need:
2/3 cup (160 ml) cold water
1 x 250 g Ina Paarman’s Lemon Flavoured
Cheesecake Mix
250 g smooth creamed cottage cheese
1 cup (250 ml) fresh cream
200 g packet of boudoir biscuits
¾ cup (180 ml) medium sherry or muscadel
wine
600 g strawberries, raspberries, and blue-
berries
Topping
berries left over from cheesecake trifle
honey for drizzling
mint or strawberry leaves to garnish
icing sugar for dusting
Method
Line the base of an 23 cm x 13 cm x 6.5 cm deep loaf pan with baking paper. Spray the paper
and the sides of the pan with a non-stick spray. Measure cold tap water into a medium size mix-
ing bowl. Sprinkle the contents of cheesecake pack over the water and beat until well blended.
Slowly beat in the cottage cheese.
In a smaller mixing bowl whip the cream until firm. Add the whipped cream to the cheesecake
mixture and fold it in with a spatula. Spread ¼ of the cheesecake mix over the base of the pan.
Dip the biscuits one by one in the sherry and lay them in the pan. Top with another ¼ of the
Cheesecake mix and a layer of strawberries and raspberries.Reserve blueberries and a few extra
strawberries and raspberries for decorating. Repeat, ending with a biscuit layer. Cover pan with
clingfilm and refrigerate overnight. Before serving turn out on a platter and finish with berry
topping.
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