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We all love trifle, and cheesecake is everyone’s favourite. Put them together and crown with British berries, and you’ve got a street party winner! This royal cake is a must for your weekend ahead!

Baked-trifle-cheesecake-article

SERVES  12
PREP 30 MINS
COOK 1 HOUR

What you need:
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

What you need to do:

  • 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.
  • Spoon the jam on the sponge and gently spread over. Scatter over 300g raspberries, 3tbsp sugar and the arrowroot.
  • Stir 1tbsp cornflour into the ready-made custard  and pour over the fruit.
  • 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.
  • 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.
  • To serve, arrange the remaining raspberries in a union jack shape on top.  Arrange triangles of blueberries in between.  Chill until serving.

Per serving: 483 cals, 31g fat (19g saturated), 42g carbs

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