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Eton Mess Cheesecake
Vegetarian
-
Greek
-
United Kingdom
The combination of two dreamy deserts. Beautiful creamy cheese cake with a simple strawberry sauce and crispy, melt in your mouth meringue.
This Eton Mess Cheesecake recipe truly is a piece of me. The fruitiness with the light and creamy cheesecake, contrasted by the crispy meringue. It ticks all of the boxes for an ultimately indulgent desert. There are 3 components to make Eton mess cheesecake – the cheesecake, meringue and strawberry sauce. Each step is really easy and doesn’t require too many ingredients.
The cheesecake component is a really easy no-bake cheesecake with a vanilla filling that is folded together, then left to set in the fridge. It needs to set for at least 4 hours. I usually make the cheesecake part the day before I want to serve it then add the toppings on the day.
I have always been intimidated by the thought of making my own meringue, but I am glad I did it as it is so so easy! Two ingredients that are whisked together using timing and technique to result in a thick, glossy mixture. The meringue takes 1 ½ hours to bake so be careful not to forget about it 😉 I had some left over that can be stored in an air tight container in the cupboard for up to 2 weeks or in the freezer for 3 months.
Eton Mess Cheesecake Strawberry Sauce
This is the simplest strawberry sauce ever! Only 2 ingredients – strawberries and sugar are needed to make the sauce. They are then simmered to dissolve the strawberries until you get a thick delicious sauce. You can keep the sauce in the fridge for up to 1 week.
Liked this Eton Mess Cheesecake Recipe? Comment and rate below 🙂
The inspiration for this desert came from a post I came across on Pinterest – Hollie Berries Eton Mess Rocky Roads. Slightly different idea but these looked absolutely delicious!
Love strawberries and cream? You might also like this Strawberry & Cream Cake Recipe
Steps
|
1
Done
|
Line an 8 X 8 inch square baking tin with greaseproof paper. In a food processor blitz the digestive biscuits until a fine crumb. Melt the butter in a microwave until just melted. Mix the digestives and butter together and press the mixture evenly into the bottom of the baking tin. Put it in the fridge while we make the filling. |
|
2
Done
|
Using an electric whisk, whisk the double cream for 1 - 2 minutes until the cream is thick with stiff peaks. In another bowl beat the cream cheese with the vanilla and icing sugar until smooth. Fold the whipped cream into the cream cheese. Get the base out of the fridge and scoop the cream cheese mixture on top. Smooth out evenly and put it back into the fridge for 4 hours. |
|
3
Done
|
While the cheese cake sets make the meringue. Line a baking tray with greaseproof paper and preheat your oven to 110C/100C fan/gas ¼. With an electric whisk, whisk the egg whites on a medium - high speed until thick, white and fluffy about 2 - 4 minutes. Turn the mixer to high speed and add the sugar slowly, a teaspoon at a time. The mixture should be thick and glossy. Spoon 7 large heaped tablespoons onto the baking tray and bake for 1 ½ hours. Once cooled store the meringue in a container until needed. |
|
4
Done
|
While the meringue is cooking make he strawberry sauce by wahsing and chopping 230g of fresh strawberries. Add them to small saucepan with the caster sugar and cook gently on a medium - low heat for 10 - 15 minutes until the strawberries dissolve. You may want to use a hand blender for extra smooth sauce. Once cooled you can keep this is the fridge until you decorate the cheesecake. |
|
5
Done
|
Once the cheesecake has set for 4 hours or more chop 200g of fresh strawberries and lay them over the cheesecake. Break up the meringue and lay over the cheesecake. Spoon over the strawberry sauce and slice into 16 squares. |
Eton Mess Cheesecake
- Vegetarian
-
Greek
-
United Kingdom
The combination of two dreamy deserts. Beautiful creamy cheese cake with a simple strawberry sauce and crispy, melt in your mouth meringue.
This Eton Mess Cheesecake recipe truly is a piece of me. The fruitiness with the light and creamy cheesecake, contrasted by the crispy meringue. It ticks all of the boxes for an ultimately indulgent desert. There are 3 components to make Eton mess cheesecake – the cheesecake, meringue and strawberry sauce. Each step is really easy and doesn’t require too many ingredients.
The cheesecake component is a really easy no-bake cheesecake with a vanilla filling that is folded together, then left to set in the fridge. It needs to set for at least 4 hours. I usually make the cheesecake part the day before I want to serve it then add the toppings on the day.
I have always been intimidated by the thought of making my own meringue, but I am glad I did it as it is so so easy! Two ingredients that are whisked together using timing and technique to result in a thick, glossy mixture. The meringue takes 1 ½ hours to bake so be careful not to forget about it 😉 I had some left over that can be stored in an air tight container in the cupboard for up to 2 weeks or in the freezer for 3 months.
Eton Mess Cheesecake Strawberry Sauce
This is the simplest strawberry sauce ever! Only 2 ingredients – strawberries and sugar are needed to make the sauce. They are then simmered to dissolve the strawberries until you get a thick delicious sauce. You can keep the sauce in the fridge for up to 1 week.
Liked this Eton Mess Cheesecake Recipe? Comment and rate below 🙂
The inspiration for this desert came from a post I came across on Pinterest – Hollie Berries Eton Mess Rocky Roads. Slightly different idea but these looked absolutely delicious!
Love strawberries and cream? You might also like this Strawberry & Cream Cake Recipe
Steps
|
1
Done
|
Line an 8 X 8 inch square baking tin with greaseproof paper. In a food processor blitz the digestive biscuits until a fine crumb. Melt the butter in a microwave until just melted. Mix the digestives and butter together and press the mixture evenly into the bottom of the baking tin. Put it in the fridge while we make the filling. |
|
2
Done
|
Using an electric whisk, whisk the double cream for 1 - 2 minutes until the cream is thick with stiff peaks. In another bowl beat the cream cheese with the vanilla and icing sugar until smooth. Fold the whipped cream into the cream cheese. Get the base out of the fridge and scoop the cream cheese mixture on top. Smooth out evenly and put it back into the fridge for 4 hours. |
|
3
Done
|
While the cheese cake sets make the meringue. Line a baking tray with greaseproof paper and preheat your oven to 110C/100C fan/gas ¼. With an electric whisk, whisk the egg whites on a medium - high speed until thick, white and fluffy about 2 - 4 minutes. Turn the mixer to high speed and add the sugar slowly, a teaspoon at a time. The mixture should be thick and glossy. Spoon 7 large heaped tablespoons onto the baking tray and bake for 1 ½ hours. Once cooled store the meringue in a container until needed. |
|
4
Done
|
While the meringue is cooking make he strawberry sauce by wahsing and chopping 230g of fresh strawberries. Add them to small saucepan with the caster sugar and cook gently on a medium - low heat for 10 - 15 minutes until the strawberries dissolve. You may want to use a hand blender for extra smooth sauce. Once cooled you can keep this is the fridge until you decorate the cheesecake. |
|
5
Done
|
Once the cheesecake has set for 4 hours or more chop 200g of fresh strawberries and lay them over the cheesecake. Break up the meringue and lay over the cheesecake. Spoon over the strawberry sauce and slice into 16 squares. |
2 Comments Hide Comments
How long can this be kept for in the fridge ?
Hello, thank you for your comment. I would say 3 – 5 days.