Bring colour to the table this Christmas!

When you can’t decide between a cheesecake and a trifle – we say, do both!

Cheesecake Trifle Recipe

Prep Time: 30 min

Servings: 10

Ingredients:

• 1 x 85 g Aeroplane Original Port Wine Flavour Jelly
• 200 g plain biscuits, crushed
• 125 g butter, melted
• 250 g Madeira cake, cut roughly into 3 cm cubes
• 125 g fresh raspberries, plus extra to serve
• 1 cup canned sliced peaches, drained (juice reserved or sherry) and diced
• 3 tsp gelatine powder
• 375 g cream cheese, at room temp
• ½ cup caster sugar
• 1 tsp vanilla bean paste or extract
• 1 ½ cups vanilla custard

To Serve:

• 300 mL thickened cream, whipped
• fresh berries

Preparation:

1. Prepare the jelly as per pack directions using 100mL LESS cold water. Refrigerate until almost set & the consistency is pour-able but firm (this takes approx. 1 hour & 15 mins). Line the base and sides of a 6cm deep, 22cm round spring-form pan with baking paper.
2. Combine the biscuit crumbs and butter, spoon into the base of the pan and push down firmly with a spoon. Scatter the cake pieces and fruit over the base and drizzle over a 2-3 tbsp reserved juice or optional sherry. Once jelly is almost set, but still able to be poured, pour into the cake tin and cover and refrigerate for 30 mins or set.
3. Place ¼ cup (60 mL) of boiling water in a small heat proof bowl and sprinkle over the gelatine. Whisk, using a fork until gelatine is dissolved completely. Set aside.
4. Place the cream cheese, sugar and vanilla into the bowl and whisk till smooth (or use a food processor). Add the custard and gelatine and whisk until well combined. Pour into prepared cake tin. Chill for a minimum of 4 hrs.

Carefully transfer cheesecake onto serving plate and decorate with whipped cream and fresh berries.