Trifle Cheesecake

Trifle Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves 10

What you need

  • 1 1/2 tablespoons gelatine
  • 1 can apricot syrup (reserved from canned apricots)
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 1/2 cup caster sugar
  • 1/4 cup lemon juice
  • 3/4 cup cream, lightly whipped
  • 425g can apricot halves, drained
  • 250g jam Swiss roll, sliced 1cm thick

How to make it

  • STIR gelatine into apricot syrup, heat gently in saucepan or microwave on HIGH for 45 seconds until dissolved.
  • BEAT PHILLY until smooth, add sugar, lemon juice, cream and apricot gelatine mixture. Pour into 22cm spring form pan. Allow to set.
  • TOP with sliced Swiss Roll and garnish with melon and berries.