Eton Mess Cheesecake – My #1 Recipe In June, So Tasty

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Eton mess cheesecake- my #1 recipe in June, so tasty!

This cheesecake is so easy to make, tastes amazing, and does not require that many ingredients! This cheesecake is one that sets in the fridge, which is a lot easier than a baking cheesecake, however I do love those! I jazz this one up with little meringues and strawberry’s to make it look as good as it tastes.

Takes 1-2 hours to prepare, takes 2 hours or more to cook, and is around 10 to 12 servings. So what are we waiting for, lets get onto the ingredients!

Eton mess cheesecake- ingredients!

The ingredients to make the actual cheesecake is-

250g/9oz digestive biscuits, crushed
100g/3½oz unsalted butter, melted, plus extra for greasing
300ml/10fl oz double cream
100g/3½oz icing sugar
1 tbsp vanilla bean paste
600g/1lb 5oz full-fat cream cheese
18g/¾oz freeze-dried strawberry pieces

The ingredients to make the sauce-

200g/7oz strawberries, hulled
15g/½oz icing sugar
1 tsp lemon juice

To make the mini mini meringues-

50g/1¾oz free-range egg whites
100g/3½oz caster sugar
red food colouring

To decorate your cheesecake-

15 strawberries
100g/3½oz white chocolate, broken into pieces
10 dehydrated strawberry slices, dusted with gold lustre dust (optional)

Method for eton mess cheesecake!

The method for this cheesecake is really simple, only 11 easy steps for you to follow! So, let’s not waste anymore time and get straight into making the cheesecake!

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Eton mess cheesecake- my #1 recipe in June, so tasty!
  1. Start off by the simple, and easy step of preparing your tin. Grease a lose bottomed 23cm or 9inch round cake tin and line it with parchment or baking paper. This makes sure the cheesecake does not stick to the tin!
  2. For the base, put the crushed biscuits into a bowl with the melted butter and mix together. The mixture should resemble wet sand. Pour into the cake tin and pack tightly using the back of a spoon, then cover and place in the fridge for 15 minutes.
  3. Pour the cream into a large, big bowl and add in the icing sugar and vanilla and whisk it into soft peaks. You can use a hand whisk for this but if you want it to go even faster, use an electric whisk.
  4. Add the cream mixture and the freeze-dried strawberry pieces to the cream cheese and fold together gently. Spoon on to the chilled base and level off. Put the cheesecake back into the fridge.
  5. Now onto the next stage of the eton mess cheesecake, making the sauce. For the strawberry sauce, as it is a strawberry eton mess, put the strawberry’s, icing sugar and lemon juice into a food processor and pulse to a puree, then transfer it into a bowl and place it in the fridge.
  6. To make the mini meringues, preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with baking paper. Fit a piping bag with a 1½cm/½in star-tip nozzle and turn inside out. Stand it in a tall glass or jug until you need it.
  7. Then, put the egg whites into a large, clean glass bowl and whisk with an electric whisk or stand mixer. After roughly two minutes the mixture should appear frothy and increased in volume. Start adding in the sugar gradually, a little at a time. Once all the sugar has been added, keep whisking until you have stiff peaks.
  8. Using a brush and red food colouring, paint the inside of the piping bag with red stripes, starting with the tip and painting only as far as you will fill the bag. Fill the bag with the meringue mixture and pipe little kisses on to the tray.
  9. Bake the meringues in the oven for precisely 1 hour (so set a timer!). Turn the oven off and leave the door open, and keep the meringues in the oven with the door open for another hour. After an hour remove them from the oven and take them off of the paper.
  10. For the white chocolate-dipped strawberries, gently melt the chocolate in a bowl over a pan of simmering water (do not let the bowl touch the water.) Using the same tray you made the meringues on, flip the paper over. Hold the strawberries by the stalk and dip them into the white chocolate to come three-quarters of the way up. Place on the tray to set – you can put them into the fridge to speed up the setting.
  11. Take the cheesecake out the fridge, remove from the tin and place on a serving board. Just before serving, pour over enough sauce to just cover the top – you may not need it all. Top with the dipped strawberries, meringues and lustred dehydrated strawberry slice.

And that is you completed your eton mess cheesecke!

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Eton mess cheesecake- my #1 recipe in June, so tasty!

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