Eton Mess Cheesecake Recipes

ETON MESS CHEESECAKE

Steps:

• 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.
• 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.
• 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.
• 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.

ETON MESS CHEESECAKE

Steps:

• 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!

ETON MESS

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
• Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
• Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
• Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
• Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
• Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.