Eton Mess Cheesecake dessert π°πβοΈ
Eton Mess Cheesecake dessert π°πβοΈ
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Kcal: 420 kcal | Servings: 10 servings
_____Ingredients:_____
200g digestive biscuits
100g butter, melted
600g cream cheese
100g icing sugar
1 teaspoon vanilla extract
300ml double cream, whipped
150g meringue nests, broken into pieces
300g strawberries, hulled and sliced
300g raspberries
Icing sugar, for dusting (optional)
_____Directions:_____
Crush the digestive biscuits in a food processor until fine crumbs form. Alternatively, place them in a sealed bag and crush with a rolling pin.
Mix the melted butter with the crushed biscuits until well combined.
Press the biscuit mixture into the base of a 23cm springform tin, using the back of a spoon to smooth it out. Chill in the fridge while you prepare the filling.
In a large mixing bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped double cream until fully incorporated.
Add the broken meringue nests to the cream cheese mixture and stir gently to distribute evenly.
Spoon half of the cream cheese mixture over the chilled biscuit base, spreading it out evenly.
Scatter half of the sliced strawberries and raspberries over the cream cheese layer.
Repeat with the remaining cream cheese mixture and berries.
Chill the cheesecake in the fridge for at least 4 hours, or preferably overnight, to set.
Before serving, carefully remove the cheesecake from the tin and transfer to a serving plate. Dust with icing sugar, if desired.
