Post by Dave on Aug 7, 2017 14:26:26 GMT
INGREDIENTS
12 trifle sponges
4tbsp sweet sherry
6tbsp raspberry jam
500g raspberries
3tbsp caster sugar
1tbsp arrowroot
3tbsp cornflour
300g custard
600g cream cheese
175g golden caster sugar
1 tsp vanilla extract
2 eggs
300ml soured cream
200g blueberries
METHOD
1 Heat the oven to 180C, Gas 4. Grease and line a 20cm/ 8-inch spring clip tin. Cut the trifle sponges to fit to cover the base of the tin. Drizzle over the sherry.
2 Spoon the jam on the sponge and gently spread over. Scatter over 300g raspberries, 3tbsp sugar and the arrowroot.
3 Stir 1tbsp cornflour into the ready-made custard and pour over the fruit.
4 Put the cream cheese, golden caster sugar, vanilla and eggs in a processor. Blend to combine. Pour on top of the custard. Bake for 45 mins.
5 Pour the soured cream on top of the cheesecake, bake for 15 more mins. Turn off the heat and leave in the oven for 30 mins. Cool and chill overnight.
6 To serve, arrange the remaining raspberries in a union jack shape on top. Arrange triangles of blueberries in between. Chill until serving.
