A plate serving Eton mess cheesecake

Eton mess cheesecake

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(5 ratings)

Prep: 20 mins Plus at least 4 hours chilling. No cook

Easy

Serves 8 - 10

If you’re after a summer dessert to impress, try this decadent Eton mess cheesecake filled with creamy mascarpone, topped with meringues and strawberries

Nutrition and extra info

Nutrition: Per serving

  • kcal669
  • fat52g
  • saturates32g
  • carbs43g
  • sugars33g
  • fibre3g
  • protein6g
  • salt0.8g
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Ingredients

  • 100g butter, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g digestive biscuits
  • 375g mascarpone
  • 420g full-fat cream cheese
  • 150g icing sugar, plus 2 tbsp for the strawberries
  • 1 vanilla pod, seeds scraped, pod reserved
  • 225ml double cream
  • 600g strawberries, hulled, larger ones cut in half
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 10 shop-bought mini meringues
  • edible flowers to decorate (optional)

Method

  1. Butter a 20cm springform cake tin and line the base with baking parchment. Put the biscuits in a plastic bag and use a rolling pin to bash them into crumbs – or blitz in a food processor. Melt the butter, then stir it into the biscuit crumbs, mixing thoroughly. Tip into the tin, press down to create a firm layer and put in the fridge for 1 hr to set.

  2. Using an electric whisk, beat the cheeses, sugar, vanilla seeds and a pinch of salt until thick and smooth. Pour in the double cream and whisk until only just combined. Spoon the filling onto the base, smooth the top and return to the fridge for at least 4 hrs or overnight.

  3. Half an hour before serving, put the strawberries in a bowl with 2 tbsp icing sugar, the balsamic and scraped vanilla pod. Mix once, then leave the strawberries to soften slightly and release their juices. Push 1/4 of the strawberries through a sieve along with the juices to create a thick purée – or blitz in a food processor.

  4. To serve, run a knife around the outside of the cheesecake, release it from the tin, then top with the strawberries dotted with the meringues, crushing some as you go. Drizzle over the purée and decorate with flowers, if using.

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Comments, questions and tips

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chichi13
23rd Jul, 2017
5.05
easy to make and tasted delicious. I used 2/3 of the quantities stated in the recipe and it worked fine.
Antheab
18th Jun, 2017
5.05
Made this yesterday absolutely delicious would recommend
KPR
26th Jun, 2017
3.8
I made this for a BBQ but the cheese mixture was runny and did not set at all even after chilling overnight. In the end I served it in glasses with the biscuit mixture broken into pieces and it tasted lovely it's just a shame it didn't set. Can anyone suggest where it went wrong?
henrytic's picture
henrytic
2nd Jul, 2017
Hazarding a guess that maybe you didn't use full fat cream cheese. Has to be full fat when using in cheesecake or most recipes if stated fullfat. Hope this helps.
goodfoodteam's picture
goodfoodteam
28th Jun, 2017
We're sorry to hear you cheesecake didn't work out. The mixture should be thick and smooth before going onto the base. We'd suggest whisking it a bit more if you decide to try it again to ensure the right consistency. If it's too runny once the double cream is added, then beat it a little at this point too.
KPR
2nd Jul, 2017
3.8
Thanks, I'll try it again this weekend. I definitely used full fat philidelphia as I make a cream cheese frosting a lot and only full fat will do! I'll try beating it a bit more and hopefully I'll get it right as it tasted amazing!
Em4824
22nd Jun, 2017
Do you think I could top this a couple of hours in advance of serving it?
goodfoodteam's picture
goodfoodteam
28th Jun, 2017
Thanks for your question. We'd suggest saving the drizzle and the flowers to the last minute but you could do the rest.
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