Eton Mess Cheesecake

A Creamy, Sweet and Delicious Eton Mess Cheesecake with Fresh Strawberries, Homemade Meringues, and lots of Cheesecake Goodness!

It has freshly whipped cream on top, with some homemade mini meringue kisses, with even more fresh strawberries, meringues and freeze dried strawberries.

Most importantly, this gorgeous Eton mess cheesecake with a sweet berry swirl will keep you coming back for more.

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INGREDIENTS:

200g Hobnobs
50g unsalted butter
200g white chocolate
200ml double cream
200g full-fat soft cheese
150g tub mascarpone
200g raspberries
200ml double cream
2 tbsp icing sugar
300g raspberries
3 large meringues

METHODS:

STEP 1
Place the Hobnobs in a food processor and pulse into crumbs, then add the butter and pulse briefly again. Then pour into the bottom of a non-stick springform tin.

STEP 2
Press the mixture into an even layer and allow it to cool while you make the filling. Melt the chocolate gently in a heatproof bowl over a pan of simmering water and allow to cool slightly.

STEP 3
Place the cream, soft cheese, and mascarpone cheese in a bowl and stir with a wooden spoon or spatula until thickened. Add melted chocolate and stir until the mixture is smooth.

STEP 4
Spoon this onto the cookie base, drop in the raspberries, and return the cheesecake to the refrigerator for at least 3-4 hours. To make the topping, lightly whip the cream with 1 tablespoon of powdered sugar.

STEP 5
Puree 100 g of raspberries with another tablespoon of icing sugar and sift. Pile the cream, pastry sheets, raspberry jam, and raspberries on top of the cheesecake and then drizzle with the raspberry jam.

Combine that with a deliciously creamy, no-bake cheesecake, and then you've got a refreshing and delicious dessert that everyone will love!

I hope you love this as much as I do… ENJOY!

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