Eton Mess Cheesecake

Eton Mess Cheesecake

This Eton Mess Cheesecake is perfect for a summer treat, combining the best of a classic British dessert with the rich texture of cheesecake. Enjoy!


● 300g Digestive biscuits
● 150g unsalted butter (melted)
● 750g cream cheese
● 100g icing sugar
● 1 tsp vanilla extract
● 300ml double cream
● 20g freeze dried strawberry pieces
● 100g strawberries (plus extra 100g to decorate)
● 25g icing sugar
● 1 tsp lemon juice
● Mini meringues (crushed)


Tala FSC Solid Beach Rolling Pin 

Tala 800ml Glass Mixing Bowl 

Tala 20cm Sandwich Pan 

Tala Silicone Spatula 

1. Crush the biscuits using a rolling pin and a sandwich bag until they resemble fine, sand-like crumbs. Then combine with melted butter.
2. Press the mixture into a loose-bottom round tin lined with parchment paper and refrigerate.
3. To make the filling, in a large bowl whisk together the cream cheese, icing sugar and vanilla until smooth. In a separate bowl, whisk the double cream until soft peaks form and then gently fold into the cream cheese mixture. Then fold in the freeze dried strawberry pieces.
4. Add the mixture to the biscuit base and spread evenly using a spatula. Place the tin back into the fridge and chill for at least 8 hours, preferably overnight.
5. Make the strawberry sauce by blending together the strawberries, icing sugar and lemon juice.
6. Once the cheesecake is set, spread over the strawberry sauce and cover with the remaining strawberries and crushed meringue.

Then, slice and enjoy

Leave a comment

Please note, comments must be approved before they are published



Sold Out