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An Eton Mess Cheesecake That Can Freshen Your Day

I have made my Eton Mess with Homemade Meringues so many times I can’t count. However, I wanted to try something a little different. Therefore, Eton Mess Cheesecake happened! It’s a delicious mix of a classic Buttery Biscuit base for the base of the Cheesecake, with a Fresh Strawberry & Philadelphia filling.

It has freshly whipped cream on top, with some homemade mini meringue kisses, with even more fresh strawberries, meringues and freeze dried strawberries. I wasn’t too sure how to approach making the filling to be strawberry like. In reality, you can make it strawberry like by using a coulis instead of fresh strawberries like in my No-Churn Strawberry Cheesecake Ice Cream, but this time I went fresh.

 

1. INGREDIENTS

a. Crust

  • 1/2 cup unsalted butter
  • 2cups digestives can sub with graham crackers

b. Cheesecake

  • blocksPhiladelphia cream cheese
  • 1 tsp vanilla extract
  • 1cup heavy/whipping cream
  • 1 cup white chocolate melted
  • 5 tbsp raspberry sauce or jam
  • 1/2cup mascarpone cheese

c. Eton Mess Toppings

  • 1 1/2cups heavy/whipping cream
  • 2tbsp mascarpone cheese
  • 1 tsp vanilla extract
  • 1/2 cup raspberry sauce or jam
  • 10-15mini meringues
  • 1cup fresh raspberries

2. INSTRUCTIONS

a. Crust

  • Add the graham crackers or digestives to the bowl of a food processor and blitz until you reach fine crumbs.
  • Add the blitz and butter to coat the crumbs. Pour the mixture out onto a 20cm (8-inch) springform pan.
  • Firmly press the crumbs on the bottom of the pan and chill in the fridge.

  1. Cheesecake
  • Begin by melting the chocolate in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring each time until melted. You can also do this using the double boiling method. Set aside to cool slightly.
  • In a separate bowl, add the cream cheese and mix using an electric hand mixer until creamy. Then add the slightly cooled chocolate and mix until well combined.
  • In a separate medium sized bowl add the cream and whip until you reach soft peaks. Add the mascarpone cheese and vanilla extract and whip to stiff peaks. Transfer the whipped cream to the cheesecake mixture. Use a spatula to fold through until well combined.
  • Transfer the mixture to the chilled cake tin and spread around evenly using a spoon. Drizzle with raspberry sauce. Use a skewer to swirl around. Chill in the fridge for 2 hours to set.

c. Eton Mess Toppings

  • Add the cream and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
  • Carefully run a sharp knife around the cheesecake while still in the baking tin. Take out of the springform pan and transfer to your serving plate. Top with half the cream, drizzle with raspberry sauce. Swirl using a spoon or spatula. Top with fresh raspberries and mini meringues. Repeat once more. Slice and serve!

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