eton mess cheesecake
Basic ingredients for eton mess cheesecake
- Digestive biscuits, hobnobs, 200g
- unsalted butter 50g
- Double cream 200ml
- full-fat soft cheese 150g
- mascarpone 200g
- tub raspberries 200g
- Eton mess topping 200ml
- double cream 200ml
- icing sugar 2tbs
- raspberries 300g
- Meringues 3 large, cut into pieces
How to make eton mess cheesecake
- Place the Hobnobs into a food processor. Pulverize to crumbs. Add the butter to the processor. Pulverize again briefly.
- Place the tip into the base of a 20cm springform tin. I used 24cm
- Make sure to press the mixture into an even layer, and let it chill before you start making the filling.
- Place the chocolate in a heatproof container and melt it.
- Mix the cream, soft cheese, and mascarpone in a bowl. After this, Use a spatula or wooden spoon to beat it until it becomes thick. Do not overbeat as it will become too stiff to mix in the chocolate. Because it is easier and you don’t have to use your hands, I used an electric mixer.
- Mix in the melted chocolate and stir until smooth
- Spread the mixture onto the biscuit base, adding the raspberries as needed. The cheesecake should be kept in the refrigerator for at least 3-4 hours but better overnight. I was impatient so I left it in the fridge for five hours
- Make the topping by gently whipping the cream with 1 tablespoon of the icing sugar.
- Mix 100g raspberries in a blender with 1 tbsp icing sugar. Make a puree and then strain it through a sieve.
- Spread the cream, meringue, raspberry sauce, and raspberries on top. Drizzle the raspberry sauce as needed.