Agri Kultuur January / January 2018 - Page 74

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. AgriKultuur |AgriCulture 74