You will need
⅔ cup (160 ml) cold water
1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake
250 g smooth creamed cottage cheese
1 cup (250 ml) fresh cream
200 g packet of boudoir biscuits
¾ cup (180 ml) medium sherry or muscadel wine
600 g strawberries, raspberries, and blueberries
blueberries left over from cheesecake trifle
honey for drizzling
mint or strawberry leaves to garnish
icing sugar for dusting
Do not turn out and decorate this dessert too early. The freshness of the presentation is a big part of its appeal.
Line the base of an 23 cm x 13 cm x 6.5 cm deep loaf pan with baking paper. Spray the paper and the sides of the pan with a non-stick spray. Measure cold tap water into a medium size mixing bowl. Sprinkle the contents of cheesecake pack over the water and beat until well blended. Slowly beat in the cottage cheese.
In a smaller mixing bowl whip the cream until firm.
Add the whipped cream to the cheesecake mixture and fold it in with a spatula. Spread ¼ of the cheesecake mix over the base of the pan. Dip the biscuits one by one in the sherry and lay them in the pan. Top with another ¼ of the Cheesecake mix and a layer of strawberries and raspberries. Reserve blueberries and a few extra strawberries and raspberries for decorating. Repeat, ending with a biscuit layer. Cover pan with clingfilm and refrigerate overnight. Before serving turn out on a platter and finish with berry topping.
Top cheesecake with remaining berries and drizzle with honey. Add strawberry or mint leaves for a touch of green. Dust lightly with icing sugar.