Serves 8
This could be just the dessert to serve after a fish meal. We have made the cheesecake mixture softer than usual, by adding an extra half a cup of water. Use any other fruit of your choice, in season.
Products in this recipe

Lemon Flavour Cheesecake

You will need

1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake
1½ cups (375 ml) water
1 cup (250 ml) fresh whipping cream
125 g packet boudoir biscuits
½ cup (125 ml) sherry, Van der Hum or orange juice
500 g red or black grapes
500 g green grapes
1 cup (250 ml) plain full cream yoghurt
¼ cup (25 g) flaked almonds (lightly toasted in a small dry frying pan)


Plan on two layers of biscuits and two layers of fruit and three layers of cheesecake. Use a pretty medium size glass bowl for serving.
Measure the water into a medium size mixing bowl. Sprinkle the Cheesecake Mix over the water and beat until well blended. In a smaller mixing bowl whip the cream until just firm. Using the same beaters, whip the cheesecake mixture again until smooth. Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon and stir until blended. Spoon one third of the cheesecake into the serving bowl and smooth over.
Dip half of the biscuits into the sherry and layer over the cheesecake. Halve and add one third of the red grapes and one third of the green grapes. Repeat layers once more (any left over sherry can be poured over the final biscuit layer).
Finally top the trifle with the remaining one third of cheesecake, smooth the yoghurt over and pile the remaining whole grapes on top. Sprinkle lightly with the toasted flaked almonds. Cover and rest the dessert in the fridge for a few hours or best overnight to mature before serving.