Eton Mess Cheesecake
Indulge in a delightful treat with this no-bake Eton Mess Cheesecake. A buttery biscuit base topped with a luscious blend of creamy mascarpone, whipped cream, and a hint of vanilla creates a velvety canvas for the vibrant medley of fresh berries enveloped in a sweet raspberry puree. Crowned with crunchy meringue pieces, every bite is a harmonious symphony of textures and flavors that will leave you craving for more. Just perfect for a lovely dessert or a special occasion!
— Constant Cookbook
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
Instructions
- Line the tin with the clingfilm across the bottom and up the side.
- 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.
- 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!
- Before serving remove from the fridge and from its tin and place on a plate.
- 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.
- 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!
Yield
Serves 8
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