Eton Mess Cheesecake

Eton mess cheesecake

  • serves 10
  • Easy

We've combined two classic British summertime favourites into one seriously indulgent dessert. This fresh and creamy Eton mess cheesecake is the perfect pudding to impress your friends and family with this weekend

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Ingredients

  • Hobnobs 200g
  • unsalted butter 50g, melted
  • white chocolate 200g, roughly chopped
  • double cream 200ml
  • full-fat soft cheese 200g
  • mascarpone 150g tub
  • raspberries 200g

ETON MESS TOPPING

  • double cream 200ml
  • icing sugar 2 tbsp
  • raspberries 300g
  • meringues 3 large, broken into pieces

Method

  • Step 1

    Put the Hobnobs in a food processor and whizz to crumbs, then add the butter and whizz again briefly.

  • Step 2

    Tip into the base of a 20cm non-stick springform tin.

  • Step 3

    Press the mix into an even layer and chill while you make the filling.

  • Step 4

    Gently melt the chocolate in a heatproof bowl set over (but not touching) a pan of simmering water (or in short blasts in the microwave), then leave to cool slightly.

  • Step 5

    Beat the cream, soft cheese and mascarpone in a bowl with a wooden spoon or spatula until it thickens – don’t over-beat or it will be too stiff to stir in the chocolate.

  • Step 6

    Stir in the melted chocolate until the mixture is smooth.

  • Step 7

    Spoon this onto the biscuit base dropping in the raspberries as you go, then put the cheesecake back in the fridge for at least 3-4 hours, but preferably overnight.

  • Step 8

    To make the topping, softly whip the cream with 1 tbsp of the icing sugar.

  • Step 9

    Whizz 100g of the raspberries with another tbsp of icing sugar to a purée, then push through a sieve

  • Step 10

    Pile up the cream, meringue pieces, raspberry sauce and raspberries on top of the cheesecake, drizzling the raspberry sauce as you go.

Nutritional Information

  • Kcals 595
  • Fat 47.8g
  • Saturates 28.3g
  • Carbs 33.4g
  • Sugars 26.3g
  • Fibre 2.8g
  • Protein 6.3g
  • Salt 0.4g
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