Eton Mess Cheesecake. But as this was an 'Eton mess' cheesecake, nobody minded. So easy and was polished off very quickly in our house. This fresh and creamy Eton mess cheesecake is the perfect pudding to impress your friends and family with this weekend.
I made this Eton Mess cheesecake for a friend's Halloween party and it went down a treat! If you leave out making the meringues, this is a no-bake recipe! The meringues pictured here are bone shaped for Halloween (I have also had a few say they look like. You can cook Eton Mess Cheesecake using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Eton Mess Cheesecake
- Prepare 200 g of digestive biscuits.
- You need 75 g of unsalted butter.
- You need 60 g of icing sugar.
- Prepare 300 g of cream cheese, at room temperature.
- It’s 250 ml of double cream.
- It’s of strawberries to decorate.
- It’s 6 of meringue nests.
It has freshly whipped cream on top, with some homemade mini meringue kisses, with even more fresh strawberries, meringues and freeze dried strawberries. A Three Layer Eton Mess Cake with a Fresh Strawberry Sponge, Fresh Whipped Cream, Crushed Meringue and More! The final recipe of the episode takes its inspiration from Eton College, as it is an Eton mess cheesecake that marries the famous dessert created at Eton School with a cheesecake base. Nadiya shows off all her creative skills making a dessert that looks as stunning as it tastes, with candy striped mini meringues and chocolate swirled strawberries.
Eton Mess Cheesecake instructions
- Place the biscuits into a food processor & blitz to fine crumbs. Alternatively put them into a zip top bag & bash with a rolling pin. Melt the butter in a saucepan then take off the heat & allow to cool for 2 minutes. With the processor running pour in the melted butter & mix until combined (or combine in a large bowl). Tip the buttery crumbs into a loose bottomed cake tin & spread out evenly with the back of a spoon. Place in the fridge to set for 2 hours..
- Take 4 of the meringue nests & place into a bowl. Crush them with the end of a rolling pin but not too fine. Put the cream cheese into a large bowl along with the icing sugar & beat together until smooth. In another bowl whip the cream until it forms stiff peaks. Fold the cream into the cheese then fold in the crushed meringue..
- Remove the biscuit base from the fridge. Tip the cream cheese mixture on top of the base & spread it out evenly with the back of a spoon. Place back in fridge for 1 hour to set..
- After an hour take the cheesecake out of the fridge & decorate with the strawberries & remaining meringue however you like. Keep in the fridge but remove about 20 minutes before you want to eat it. Best enjoyed on the day as the meringue stays crunchy but does keep for about 2 days in the fridge..
My Eton Mess Cheesecake is gluten free and incredibly tasty. Perfect for a summer dessert in the garden. To enjoy a slice. take a Lactojoy tablet before eating to avoid any unwanted IBS symptoms. On three occasions I was able to enjoy a slice of cheesecake without suffering with my guts. Eton Mess has long been a family favorite when it comes to desserts.