Olive Magazine
Eton Mess Cheesecake Recipe

Eton mess cheesecake

Published: May 18, 2018 at 3:20 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 10

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

Nutrition:
NutrientUnit
kcal595
fat47.8g
saturates28.3g
carbs33.4g
sugars26.3g
fibre2.8g
protein6.3g
salt0.4g
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Try this Eton mess cheesecake recipe then check out our vanilla cheesecake, raspberry cheesecake, strawberry cheesecake and more best cheesecake recipes.

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.

Watch our step-by-step recipe video here

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