Eton mess cheesecake
https://www.coop.co.uk/recipes/eton-mess-cheesecake
This union of much-loved British and American desserts is impressively indulgent
-
Feeds
18
-
Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 21g
Share this recipe
Ingredients
- 75g Co-op unsalted butter
- 150g digestive biscuits
- 375g Co-op strawberries, cut into quarters
- 50g caster sugar
- 200ml Co-op prosecco
- 540g cream cheese
- 100g icing sugar
- 2 tsp vanilla extract
- 400ml Co-op double cream
- 3 Co-op meringue nests, broken
Method
- Line a 20cm springform tin base with greaseproof paper
- Melt the butter
- Put the biscuits in a sandwich bag and crush with a rolling pin, to give fine crumbs (or use a food processor)
- Add the butter and stir well
- Transfer to the tin and press with a spoon until you have an even layer
- Chill for 10 mins until set
- Blitz 175g of the strawberries to a puree and put in a saucepan with the caster sugar and prosecco
- Heat gently until the sugar has dissolved
- Bring to the boil, then simmer for 15 mins, or until it has reduced to a thick syrup
- Set aside to cool
- Beat the cream cheese, icing sugar and vanilla in a bowl to combine
- Whip 250ml of the cream then fold through the cheese mixture
- Pour over the base and even out with the back of a spoon
- Chill for 2-3 hours, ideally overnight
- Whip the remaining cream to soft peaks
- Run a hot knife around the edge of the cheesecake and release it from the tin
- Pipe the cream on top and decorate with the remaining strawberries and broken meringue
- Drizzle over the prosecco syrup
