Eton Mess Cheesecake

This Eton Mess Cheesecake is an inspired summer dessert which balances sweet and zingy to perfection. Imagine all the best parts of a traditional Eton Mess - vanilla flavoured whipped cream, fresh berries, meringue and a fresh, fruity sauce - combined with cream cheese and a buttery, biscuit base.

Eton Mess is a classic for a reason - the flavours work. So combined with a crunchy base and mixed through soft, creamy cheese - it's an absolute winner of a dessert every single time!

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• 3 Reasons To Make This Dessert
• Ingredients for Eton Mess Cheesecake
• How To Make Eton Mess Cheesecake
• Storage
• Other Desserts You Might Like
• Eton Mess Cheesecake

3 Reasons To Make This Dessert

• It has the perfect ratio of cheesecake filling to biscuit base (does anyone else think cheesecakes can sometimes get this so wrong?!)
• The balance of creamy, sweet, tangy and buttery makes it the ideal dessert
• It's a creative way to incorporate berries into a dessert, that isn't Pavlova or traditional Eton Mess, to make the most of the summer berry season!

Ingredients for Eton Mess Cheesecake

• Base: biscuits (digestives, hobnobs), unsalted butter
• Cheesecake Filling: icing sugar, vanilla extract, cream cheese, double cream (heavy cream)
• Jelly Layer and Topping: Strawberries, Raspberries, Gelatine, Meringues

How To Make Eton Mess Cheesecake

Cheesecake Base

Melt unsalted butter in microwave. Either blitz up biscuits in a food processor or crush in a bag with a rolling pin and mix through the melted butter until combined.

Press down the biscuit base into the bottom of a cheesecake tin (21cm x 7cm/8 x 2.5in) using a glass (this ensures an even base with no air pockets) - put in the fridge for 30 minutes to set.

Cheesecake Filling

Use a sieve and silicon spatula to squeeze juice from the raspberries (this ensures the cheesecake doesn’t get overly wet or leak excess water - do not skip this step) - retain this excess liquid for the jelly topping.

Using hand mixer, whip together full fat soft cheese, double cream, icing sugar and vanilla extract until you have stiff peaks. Be careful not to over whip the cream as it can split and ruin the texture.

Fold the drained raspberries through the whipped cream cheese. Remove cheesecake based from the fridge and spoon whipped cream cheese mixture on top of biscuit base, spreading with spatula again to remove any potential air pockets and smooth the top.

Tip: wipe around the side of the cheesecake tin with a cloth - so when you pour the jelly on top it has clean edges (as seen above).

Cheesecake Jelly

Cut the stems off of strawberries and blend them into a puree for the jelly. Combine the strawberry puree with the liquid from drained raspberries and measure your volume before adding gelatine (6g of gelatine sets 285ml or ½ pint of liquid or 12g of gelatine sets 570ml or 1 pint of liquid).

Dissolve gelatine powder in boiling water if you have the full volume (or half it if necessary). Pour the melted gelatine into the fruit puree before pouring on top of the cheesecake, refrigerate for 4 hours, but ideally overnight.

Eton Mess Cheesecake Topping

Remove the Eton Mess Cheesecake from the fridge and top with meringues and halved strawberries before serving.

Storage

The Eton Mess Cheesecake will store in the fridge for up to 4 days.

Meringues will become soft after being on top of the cheesecake for a few hours. So unless you're making the cheesecake for a centrepiece or gift; it would be better to serve the meringues on individual portions when eating.