Eton Mess Cheesecake
Member recipe

Eton Mess Cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by

Servings

Serves 8

A creamy vanilla cheesecake topped with fresh strawberry Eton mess!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • For the cheesecake base:
  • 70g digestive biscuits
  • 30g ginger nut biscuits
  • 60g butter
  • For the cheesecake filling:
  • 60g caster sugar
  • 200ml double cream
  • 250g marscapone cheese
  • 1 tbsp vanilla extract
  • For the Eton mess topping:
  • Small punnet of fresh raspberries
  • Small punnet of fresh strawberries
  • 4 meringue nests (or you can make your own of course!)
  • 1 tbsp icing sugar
  • You will also need:
  • A large springform or loose base tin
  • Clingfilm

Method

    1. Line the tin with the clingfilm across the bottom and up the side.
    2. Crush all of the biscuits together. Melt the butter and add it to the biscuits, mix well. Cover the bottom of the tin with the mixture and press firmly into the bottom. Place into the fridge until needed.
    3. Whip the cream until soft peak stage. Beat together the marscapone, caster sugar and vanilla extract. Fold in the cream until mixed thoroughly. Spread on top of the biscuit base and smooth over the top. Place in the fridge to cool for at least 6 hours but I would advise making this the day before to allow optimal cooling time!
    4. Before serving remove from the fridge and from its tin and place on a plate.
    5. Blitz the entire punnet of raspberries in a food processor or with a hand blender and then push through a sieve to remove pips. Add the icing sugar to sweeten and mix until dissolved. Slice all of the strawberries and add them to the raspberry puree.
    6. Crush the meringues into small and medium sized pieces (you want it a bit chunky!) and cover the top of the cheesecake with them. Pour over the strawberries in raspberry puree and enjoy!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

LisaMHaines's picture
5

Made this the other day and it was delicious ! Everyone loved it. Will be making this time and time again. Thank You :-)

missychocco's picture
5

Made it and it came out really good. Tasted amazing and everyone loved it. It was easy to make and i would make it again. Thank you for sharing this simple yet gorgeous recipe.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…