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
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Step 1
Put the Hobnobs in a food processor and whizz to crumbs, then add the butter and whizz again briefly.
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Step 2
Tip into the base of a 20cm non-stick springform tin.
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Step 3
Press the mix into an even layer and chill while you make the filling.
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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.
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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.
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Step 6
Stir in the melted chocolate until the mixture is smooth.
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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.
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Step 8
To make the topping, softly whip the cream with 1 tbsp of the icing sugar.
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Step 9
Whizz 100g of the raspberries with another tbsp of icing sugar to a purée, then push through a sieve
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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
