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Eton Mess Cheesecake recipe

Two classic dishes combine to form this delicious cheesecake - by Kerrie Worner
  • 21 Jan 2020
Eton Mess Cheesecake recipe
Photography Chris Warnes / Styling John Mangila
Serves 10-12
Proudly supported by

Celebrating berries, meringue and sweet cream cheese, it's the perfect pudding to serve at a party.

Ingredients

250g pkt butternut snap cookies

75g unsalted butter, melted

Filling

1 tbsp gelatine powder

1/4 cup boiling water

500g chilled cream cheese, chopped

395g can sweetened condensed milk

300ml tub thickened cream, whipped

75g meringue nests, roughly broken

3 punnets raspberries

Italian meringue

3 eggwhites

1/2 cup caster sugar

10g pkt freeze-dried strawberries,

optional

Method

  1. Invert the base of a 23cm round springform pan (base measuring 22cm). Lightly grease and line base and sides with baking paper. 2. Process biscuits in a food processor until finely crushed. With motor operating, add butter, processing until combined. Pack down firmly over base of pan. Refrigerate while preparing filling.

  2. To make filling, sprinkle gelatine over boiling water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Cool slightly.

  3. Process cream cheese and condensed milk in food processor until smooth. Add gelatine mixture and process until smooth. Transfer to a large bowl. Add whipped cream and meringue and fold in until just combined.

  4. Reserve 12 raspberries for garnish. Lightly crush a third of the remaining raspberries. Stir whole raspberries through cheesecake mixture then add crushed raspberries and stir a few times until lightly rippled. Spoon into chilled base. Tap pan on bench to settle the mixture. Refrigerate overnight.

  5. To make Italian meringue, place eggwhites and sugar in a medium heatproof bowl over a small saucepan of gently simmering water, making sure bowl doesn’t touch water. Stir with a whisk until sugar has dissolved. Transfer mixture to the small bowl of an electric mixer. Beat for about 5 minutes or until thick glossy peaks form.

  6. Remove cheesecake from pan, carefully peel off paper and transfer to a serving plate. Spread meringue on top. Crush freeze-dried strawberries to a powder and sprinkle on top. Garnish with reserved raspberries and serve.

Kerrie Worner
Kerrie Worner
With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

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