Recipe of Ultimate Eton Mess Cheesecake
Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Eton Mess Cheesecake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Eton Mess Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eton Mess Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eton Mess Cheesecake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Eton Mess Cheesecake estimated approx No cooking.
To begin with this recipe, we have to prepare a few ingredients. You can have Eton Mess Cheesecake using 7 ingredients and 4 steps. Here is how you cook that.
I decided to combine my hubby's favourite dessert with my favourite dessert & came up with this!
Ingredients and spices that need to be Prepare to make Eton Mess Cheesecake:
- 200 g digestive biscuits
- 75 g unsalted butter
- 60 g icing sugar
- 300 g cream cheese, at room temperature
- 250 ml double cream
- strawberries to decorate
- 6 meringue nests
Steps to make Eton Mess Cheesecake
- 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.
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