Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Eton mess cheesecake
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 10
Ingredients
- 200g Hobnobs
- 50g unsalted butter, melted
- 200g white chocolate, roughly chopped
- 200ml double cream
- 200g full-fat soft cheese
- 150g tub mascarpone
- 200g raspberries
ETON MESS TOPPING
- 200ml double cream
- 2 tbsp icing sugar
- 300g raspberries
- 3 large meringues, 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.
