Simple Way to Make Award-winning Eton Mess Cheesecake

Eton Mess Cheesecake
Eton Mess Cheesecake

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, eton mess cheesecake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Eton Mess Cheesecake is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Eton Mess Cheesecake is something which I’ve loved my whole life. They’re fine and they look fantastic.

Put the biscuits in a plastic bag and use a rolling pin to bash them into crumbs - or blitz in a food processor. Melt the butter, then stir it into the biscuit crumbs, mixing thoroughly. For the base, put the crushed biscuits into a bowl with the melted butter and mix together. A stunning Eton Mess Cheesecake with a delicious buttery biscuit base, fresh strawberries, white chocolate and cream filling topped with berries, mini meringues and chocolate flakes.

To get started with this recipe, we have to first prepare a few ingredients. You can cook eton mess cheesecake using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Eton Mess Cheesecake:
  1. Take 200 g digestive biscuits
  2. Prepare 75 g unsalted butter
  3. Take 60 g icing sugar
  4. Make ready 300 g cream cheese, at room temperature
  5. Take 250 ml double cream
  6. Take strawberries to decorate
  7. Get 6 meringue nests

It's kind of like a deconstructed pavlova where the ingredients are sort of just tossed together, hence, the "mess". 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.

Steps to make Eton Mess Cheesecake:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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. Fresh strawberries and mini meringue pieces top this creamy vanlla & strawberry swirl cheesecake Eton Mess - Pleesecakes Pleesecakes, the best cheesecake in town. 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.

So that is going to wrap this up for this special food eton mess cheesecake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!