Not to be controversial, but dessert is the best meal of the day – particularly when the dessert is this cheesecake trifle with strawberry jelly.
With cream cheese, sponge finger biscuits, fresh fruit, orange-flavoured liqueur, and more, this delectable treat is a sweet tooth’s dream.
Ingredients
Method
To make jelly, dissolve crystals and sugar in boiling water in a large heatproof jug. Stir in cold water. Process strawberries in a food processor until smooth. Stir into jelly mixture.
Pour into a trifle dish (9-cup capacity). Cover. Refrigerate for at least 4 hours, or until set.
Process cream cheese, sour cream, sugar and vanilla in same, clean food processor until smooth. Transfer to a large bowl. Fold in whipped cream until just combined.
Dip half the biscuits, one at a time, into combined juice and liqueur in a shallow dish, for about 10 seconds, or until just soaked. Arrange over jelly, trimming to fit.
Spoon over half the cheesecake mixture. Smooth top. Repeat layering with rest of biscuits, juice and cheesecake mixture. Smooth top. Cover. Refrigerate overnight. 6 Serve trifle topped with strawberries.
TIP! Refrigerating trifle overnight will allow the biscuits to soften and flavours to develop. Any fresh berries can be used, try blackberries or raspberries. For an alcohol-free version, replace liqueur with juice.
