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Easy raspberry & ginger trifle cheesecake

  • 150ml Marsala, Madeira or medium-sweet Sherry
  • 2 x 300g packs cream cheese
  • 600ml double cream
  • 50g icing sugar, sifted
  • 2 x 250g packs gingernut biscuits
  • 2 x 200g punnets of raspberries
  • 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.
  • 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.