Who doesn’t like cheesecake? Well me, for one. But it’s hubby’s favourite and since it was hubby’s birthday yesterday, it’s what I planned to make. Fate, however, had another plan. My grocery delivery arrived late in the afternoon, which didn’t leave me with the necessary time for my no-bake cheesecake to set in the fridge.
What to do? I decided to dump all the components into a trifle dish and call it a day. I figured that, as a trifle, it wouldn’t matter so much that the filling hadn’t firmed up yet. It could be sloppy and messy and still pass muster. I was right – this culture clash of a dessert went down a treat.
And I have a confession. I, confirmed cheesecake hater, loved it. Perhaps it was the margarita side of things that won me over? In any case I’m frankly a bit annoyed – cheesecake was one of the few not-good-for-me things I didn’t like. I think the only thing left now is deep-fried foods. Watch this space…
- 4 cups biscuit crumbs (approx. 1 packet) digestives or graham crackers
- 1 cup butter, melted
- 450g or 16oz plain low-fat cream cheese
- 1 tin (397g or 14oz) sweetened condensed milk
- Juice of 3 limes, plus zest of 1 lime for decoration
- 2 Tbsp of your favourite tequila
- 2 Tbsp triple sec, Cointreau or other citrus liqueur
- 1 cup whipping cream (double cream)
- 4 cups strawberries, quartered, plus a few smaller ones left whole for decoration
- Mix melted butter with biscuit crumbs and set aside.
- In a large bowl, mix cream cheese, condensed milk, tequila, triple sec and lime juice. Beat vigorously by hand or with electric mixer for 1 minute and set aside.
- In a separate bowl, whip double cream to stiff peaks and then gently fold to cheese mix.
- Place a 1 inch-deep layer of crumbs in the bottom of a large (or several individual) trifle dish.
- Carefully spoon an equivalent layer of the cream cheese filling on top, spreading evenly.
- Cover this layer with ½ the strawberries, leaving aside a few for decoration.
- Continue to layer until your dish is full.
- Decorate top with whole strawberries and lime zest.
- Refrigerate for as long as possible. This is edible straight away but will be even better the next day after the layers have firmed up.