As soon as I saw this recipe in the BBC Good Food Christmas magazine I knew it was what we’d be eating after Christmas lunch. If I was in a romcom, I could tell the BBC they had me at “trifle cheesecake”.
Christmas would be much more drab without sprinkles:
When you think about it, some cheesecakes already have a thick fruity layer on top but more of a set coulis than jelly. The jelly works really well and lightens the whole dessert. It was definitely a crowd pleaser.
I thought I had lined my tin pretty thoroughly, and also thought I had spread out the cheesecake layer to close off any holes. Wrong. That liquid jelly is a terror and I say this to prepare you for the likelihood of leakage. Take precautions in advance – lots of kitchen paper under the tin will prevent it looking like a jelly massacre took place shortly before you opened the fridge door. Also have a spare packet of jelly to make up for the jelly lost in leakage; it looks a bit weird if your raspberries are left poking out the top! (Not a sentence I ever thought I’d type)
Apologies for the poor quality photos; the light wasn’t great and, by this point in events, I had roast potato-fuelled inertia. In other words....a typical Christmas! Hope you all had a good one!
100g unsalted butter
3 tablespoons Bird’s custard powder
100ml double cream
900g cream cheese – I used Philadelphia
200g golden caster sugar
1 teaspoon vanilla extract
Sprinkles of your choice