ETON MESS CHEESECAKE
A creamy vanilla cheesecake topped with fresh strawberry Eton mess!
Provided by charl91
Time 40m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Line the tin with the clingfilm across the bottom and up the side.
- Crush all of the biscuits together.
- Melt the butter and add it to the biscuits, mix well.
- Cover the bottom of the tin with the mixture and press firmly into the bottom.
- Place into the fridge until needed.
- Whip the cream until soft peak stage.
- Beat together the marscapone, caster sugar and vanilla extract.
- Fold in the cream until mixed thoroughly.
- Spread on top of the biscuit base and smooth over the top.
- Place in the fridge to cool for at least 6 hours but I would advise making this the day before to allow optimal cooling time!
- Before serving remove from the fridge and from its tin and place on a plate.
- Blitz the entire punnet of raspberries in a food processor or with a hand blender and then push through a sieve to remove pips. Add the icing sugar to sweeten and mix until dissolved. Slice all of the strawberries and add them to the raspberry puree.
- Crush the meringues into small and medium sized pieces (you want it a bit chunky!) and cover the top of the cheesecake with them.
- Pour over the strawberries in raspberry puree and enjoy!
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