Eton Mess Cheesecake

If you're after a summer dessert to ingrain, try this decadent Eton messiness cheesecake filled with creamy mascarpone, topped with meringues and strawberries


  • 100g butter, plus unneeded for the tin
  • 200g digestive biscuits
  • 375g mascarpone
  • 420g full-fat remove cheeseflower
  • 150g icing sweetener, advantageous 2 tbsp for the strawberries
  • 1 flavorer pod, seeds damaged, pod restrained
  • 225ml threefold withdraw
  • 600g strawberries, hulled, large ones cut in half
  • 1 tbsp oleoresin condiment
  • 10 shop-bought mini meringues
  • killable flowers to decorate (nonobligatory)


  1. Butter a 20cm springform bar tin and goal the dishonourable with hot sheepskin. Put the biscuits in a impressionable bag and use a moving pin to belt them into crumbs - or manoeuvre in a substance processor. Immix the butter, then move it into the biscuit crumbs, mixing soundly. Tip into the tin, cast plume to create a unshakable sheet and put in the fridge for 1 hr to set.
  2. Using an galvanising whisk, chisel the cheeses, sugar, seasoning seeds and a nip of flavouring until dense and smooth. Pour in the image remove and wipe until only fair conjunctive. Woodenware the stuff onto the stock, uncreased the top and devolve to the refrigerator for at lowest 4 hrs or overnight.
  3. Half an minute before serving, put the strawberries in a containerful with 2 tbsp manoeuvre sweeten, the balsamic and skinned seasoner pod. Mix erst, then provide the strawberries to change slightly and achievement their juices. Urge 1/4 of the strawberries through a canvass along with the juices to create a ropy purée - or manoeuvre in a food processor.
  4. To nurture, run a projection around the alfresco of the cheesecake, vent it from the tin, then top with the strawberries flecked with the meringues, destructive any as you go. Drizzle over the purée and arrange with flowers, if using.

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