M&S RECIPE INSPIRATION
Merry berry cherry cheesecake
Filled with all the flavours of a classic trifle, this festive cheesecake is topped with our merry berry cherry jam
Ingredients
- 250g trifle fingers
- 100g butter, melted
- 3 gelatine leaves
- 4 tbsp custard powder
- 200ml milk
- 300ml double cream
- 1 tbsp M&S merry berry cherry jam
- Berries, to serve
Method
- Pre-heat the oven to 180ºC/160ºC fan/gas mark 4.
- Blitz the trifle fingers and melted butter in a food processor. Press the mix into a springform tin and bake in the oven for 10 minutes, then allow to cool.
- Soak the gelatine in a bowl of cold water. Mix the custard and 4 tbsp milk to a paste.
- Heat the remaining milk and double cream in a pan. Once hot, remove from the heat and whisk in the paste until smooth.
- Place the pan back on the heat and whisk until a thick custard forms. Remove from the heat.
- Squeeze the water from the gelatine, add to the custard and whisk. Place in a mixing bowl and allow to cool.
- Top the base with the cooled custard mixture and swirl in the jam.
- Allow to set in the fridge before topping with berries and icing sugar.
