2 x 250g blocks cream cheese, chopped, at room temperature
250g tub sour cream
1∕3 cup caster sugar
1 tsp vanilla bean paste
300ml tub thickened cream, whipped
16 sponge finger biscuits
3⁄4 cup freshly squeezed orange juice
1⁄4 cup orange-flavoured liqueur
250g punnet strawberries, halved
FRESH STRAWBERRY JELLY
2 x 85g packets strawberry flavour jelly crystals
1⁄4 cup caster sugar
1 cup boiling water
1⁄2 cup cold water
2 x 250g punnets fresh strawberries, hulled
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.
This recipe originally appeared on New Idea Food