Light Trifle Cheesecake

Light Trifle Cheesecake
20 Mins
Prep time
20 Mins
Cooking time
Serves 10

What you need

  • 10 large sponge finger biscuits, trimmed to fit
  • 1/2 cup orange juice
  • 2 sachets Lite passionfruit jelly crystals, dissolved in 2 cups boiling water
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 1/2 cup light sour cream
  • 1/2 cup caster sugar
  • 1 teaspoon gelatine, dissolved in 2 tablespoons boiling water
  • 2 cups canned fruit, drained, or fresh fruit in season

How to make it

  1. ARRANGE biscuits to completely cover base of a lined 22cm springform tin. Combine orange juice and 1/4 cup jelly, drizzle over biscuits. Refrigerate.
  2. BEAT PHILLY, sour cream and sugar until smooth. Stir in 3/4 of remaining jelly and all of the gelatine mixture. (Reserve extra jelly for topping.) Chill until mixture has thickened. Pour over prepared base, refrigerate 1 hour to firm.
  3. ARRANGE fruit on the top of filling, pour over remaining jelly and refrigerate until firm.