Ladyfinger Cheesecake Recipe

This lady finger cheesecake is a delightful, delicate and delicious.


500 mLs heavy whipping cream
250 grams (8 oz) cream cheese, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

1 1/2 Tablespoons gelatin
4 Tablespoons warm water

4 Tablespoons of lemon juice
2 Tablespoons granulated sugar or honey
1 package ladyfingers


Line a 1 liter loaf tin with plastic wrap.

In a small bowl add gelatin to 4 Tablespoons of water and let stand for 5 minutes.

Pour whipping cream into a cold bowl and whip it until almost stiff peaks form.

In another bowl, mix the cream cheese, confectioners' sugar, and vanilla until combined and smooth.

Add the cream cheese mixture to the whipped cream and mix just until combined.

With an electric mixer or whisk, whip the dissolved gelatine until it is like a thick applesauce.

Add gelatin with creamy mixture and mix once again until just combined.

In a small saucepan dissolve honey or sugar in lemon juice and then remove from heat and set into shallow bowl. This is what you will be dipping the ladyfingers into.

To arrange the cake.

Pour 1/3 of the cream cheese mixture in the tin and even it out.

Working one at a time, ladyfingers into lemon syrup for just 1 second on each side and arrange onto cheesecake layer.

Add another 1/3 of the cream cheese mixture.

Add another layer of dipped ladyfingers.

Finish it with the rest of your cream cheese mixture.

Even out the surface, cover the top with plastic wrap, and place the tin in the fridge for at least 6 hours or overnight.

Finally, remove the tin from the fridge, remove the top plastic wrap and invert the trifle on a larger platter. Remove all plastic wrap and enjoy.