Menu

Raspberry and Ginger Trifle Cheesecake

Serves 8
Prep Time 0 mins
Cooking 25 mins
Level medium

Ingredients

  • 150ml Marsala
  • 600g Hanini Original Spreadable Cheese
  • 600ml Hanini Creamylight for Desserts
  • 50g Icing Sugar
  • 500g Gingernut Biscuits
  • 400g Raspberries
Put 50ml of the alcohol in a bowl with the Hanini Original Spreading Cheese and beat with an electric whisk until smooth. Add the Hanini Creamylight 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.

One response to “Raspberry and Ginger Trifle Cheesecake”

Leave a Reply

Your email address will not be published. Required fields are marked *