Eton Mess Cheesecake Recipe from Jane Beedle
On a hot day you don’t want to be slaving in the kitchen, this is a no bake cheesecake that needs chilling but no gelatine so great for vegetarians too. I used strawberries but any lovely summer fruits, raspberries, apricots or peaches would be great too.
Time: 30 minutes plus overnight chilling
Serves: 8 to 10
INGREDIENTS
For the biscuit base:
- 60g Butter , salted or unsalted – melted
- 10 Digestive biscuits or Hobnobs (approx. 150g) crushed
For the cheesecake:
- 300ml Double cream (divided 100ml & 200ml)
- 100g White chocolate
- 300g Full fat cream cheese
- 5 tbs icing sugar
- 1tsp Vanilla extract
- 6 Meringue nests (shop bought are best for this)
- 500g Strawberries
20 cm (8”) loose bottom cake tin, lined with non stick paper.
METHOD
- Mix together the melted butter and the crushed biscuits and press firmly into the base of the prepared tin. Keep as smooth as you can. Chill while you prepare the filling.
- Place 100ml double cream and white chocolate in a microwaveable bowl and heat gently in short bursts until the chocolate has almost melted, stir until smooth and set aside to cool. You could do this in a bowl over a pan of barely simmering water.
- Reserve 8 – 10 strawberries for decoration and cut the rest into bite sized pieces and set aside.
- Crumble 5 of the meringues, don’t turn them into dust as the pieces will melt in the cheesecake and disappear completely.
- When the white chocolate mixture has cooled whisk it with a hand held electric whisk until completely cold.
- In a large bowl put the cream cheese, icing sugar, white chocolate mixture and vanilla extract, whip until very thick.
- Fold in the chopped strawberry pieces followed by the crumbled meringue. Spoon into the prepared tin and smooth the top. Place in the fridge, cover and chill overnight, longer if possible.
- When you are ready to serve slice the reserved strawberries and use to decorate round the top of the cheesecake. Crumble the last meringue and place in the centre. Chop the strawberry trimming and add to the middle of the meringues.
