Serves 8
***You will need to begin this recipe the morning before***
INGREDIENTS
500g cream cheese, room temperature
165g caster sugar
1 tsp grated lemon rind
2 tsp powdered gelatine, dissolved in 1/4 cup boiling water
200g white chocolate, melted
1 cup whipped cream
TO SERVE
6 mini jam sponge rolls, halved lengthways
Thick vanilla custard
Whipped cream
Fresh fruit (we used mango, strawberries and raspberries)
Dollar Sweets Wafer Sprinkle Stars
METHOD
The morning before, make lime jelly according to packet instructions then pour into the base of a trifle bowl and refrigerate until set.
Mix lemon jelly crystals with 250ml boiling water, stirring until the crystals fully dissolve. Pour into a 15cm square or round heatproof container and refrigerate 3-4 hours until very firm.
To make the cheesecake, beat the cream cheese, sugar and lemon rind until smooth. Stir in gelatine mixture then gently fold in white chocolate and whipped cream.
Remove the lemon jelly from the fridge and use a thin spatula to loosen the edges. Turn onto a chopping board and cut into cubes. Sprinkle 1/3 of the cubes over the set lime jelly, spoon over 1/3 of the cheesecake filling. Repeat with remaining lemon jelly cubes and cheesecake then smooth the surface and return to the fridge overnight.
When almost ready to serve, arrange jam sponge pieces over the cheesecake. Pour over enough custard to cover. Top with a generous dollop of whipped cream and arrange the fruit on top. Sprinkle with Dollar Sweets Wafer Sprinkle Stars just before serving.
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