Cheesecake Trifle with Red Berries

A real stunner. Ideal to make ahead the day before.


  • 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 blueberriesberries left over from cheesecake trifle
  • honey for drizzling
  • mint or strawberry leaves to garnish
  • icing sugar for dusting

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.

Ina's Tip

Do not turn out and decorate this dessert too early. The freshness of the presentation is a big part of its appeal.

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