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Eton Mess Cheesecake

12 slices
Easy
210 minutes
Treat yourself with our Eton Mess Cheesecake! This dessert is the ultimate indulgence. Plus, it's easy to customize with your favourite toppings & flavour
A crunchy biscuit base, creamy cheesecake with a topping of fresh strawberries and whipped cream, this dessert is the perfect choice.
Recipe Ingredients
How to Prepare
Tips
Your cheesecake needs to be stored in the fridge and will keep for up to 3 days, we recommend decorating just before serving.
Tips
To make the chocolate curls, run a potato peeler along the edge of a row of chocolate pieces and magic you have beautiful chocolate curls! To know how to make grated chocolate, read our handy guide!
Tips
To save time you can use shop bought meringues and crush them up and pop them on top of your cheesecake.
Tips
Love this dessert recipe? Why not get inspired by our other cheesecake recipes!
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Recipe Ingredients

Biscuit Base
250 gDigestive Biscuits
100 gUnsalted butter (melted)
For the Filling
300 gCream Cheese
250 gMascarpone
50 gIcing Sugar
10 gDr. Oetker Madagascan Vanilla Paste (2 tsp)
250 mlDouble Cream
100 gDr. Oetker 26% White Chocolate (melted)
150 gRaspberries
For the Meringue
1Dr. Oetker Free Range Egg White Powder Sachet
75 gCaster Sugar
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Red Food Colour Gel
To Decorate
200 mlWhipping Cream
5 gDr. Oetker Madagascan Vanilla Paste (1 tsp)
30 gRaspberry Coulis
75 gRaspberries
100 gStrawberries
20 gDr. Oetker 26% White Chocolate (to make chocolate curls)

Buy the Products

Picture - Dr. Oetker Madagascan Vanilla Paste (2 tsp)
Picture - Dr. Oetker Free Range Egg White Powder Sachet
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Red Food Colour Gel
Picture - Dr. Oetker Madagascan Vanilla Paste (1 tsp)
1

For the Base

Line a 9” spring form cake tin with greaseproof paper. Place the digestive biscuits in a food processer and blitz until a fine crumb. – if you do not have a food processor place the biscuits onto a sandwich bag and crush using a rolling pin.

2

Place the crushed biscuits and pour in the melted butter and stir to coat all the biscuit in butter.

3

Pour the biscuit mixture into the prepared cake tin and press into the base of the tin to create an even biscuit base layer – use the base of a glass or potato mashed to help compress the base. Place in fridge to allow the set whilst making the topping.

4

For the Topping

Break the Chocolate into squares and place in a microwavable bowl. Microwave the Chocolate for 1 minute and stir, continue to microwave in 10 seconds bursts, stirring between bursts until the Chocolate is melted and leave to one side to cool.

5

Place the cream cheese, mascarpone, icing sugar and Vanilla Paste into a separate bowl and whisk until smooth. Pour in the cream and whisk until combined – be careful not to over-whisk. Briefly whisk in the White Chocolate ensuring the chocolate is not too cool as lumps will form in the mixture as the chocolate begins to set. Finally pour in the raspberries and gently fold through the mixture, try not to breakup the raspberries too much.

6

Remove the base from the fridge and pour the mixture on top smoothing the top to cover the base and create an even finish. Place back in the fridge and leave to set for 3 hours or ideally overnight.

7

For the Meringues

Whilst your cheesecake is setting, make the meringues, pre-heat your oven to 100°C/80°C fan/¼ gas and line a baking tray with greaseproof paper. 

8

Rehydrate the egg white powder following the instructions on pack. Whisk the egg whites on a slow speed until frothy, increase the speed to medium and continue to whisk until stiff peaks form. Gradually whisk in the sugar, one spoonful at a time until it is all incorporated and you have a lovely glossy mixture – to test the sugar is properly mixed rub some mixture between your fingers and you shouldn’t feel any grains of sugar. Finally whisk in the Vanilla Extract.

9

Roll your piping bag over your hand and squeeze lines of red colour gel down the inside of your piping bag, this creates the striped meringue kiss effect. Pop your meringue mixture into the piping bag and cut a 1cm hole in the end. 

10

Pipe your meringue kisses onto your lined baking tray and bake in the oven for about 60 minutes until they easily peel away from the greaseproof paper. Leave to cool – these can be made up to 2 weeks ahead and stored in an airtight container once they are cool.      

11

To Decorate

Pop the cream and Vanilla Paste in a large bowl and whisk to form soft peaks. 

12

Carefully remove the cheesecake from the tin – run a palette knife around the edge of the tin and cheesecake before removing, and pop onto your serving plate. 

13

Dollop the cream on top of the cheesecake and using a palette knife smooth out to cover most of the top. Pop your berries and meringues on top of the cream. Drizzle over the raspberry coulis. Finish with a sprinkling of white chocolate curls. Ta-dah your dessert centre-piece is ready to serve!  

Tips

  • Your cheesecake needs to be stored in the fridge and will keep for up to 3 days, we recommend decorating just before serving.
  • To make the chocolate curls, run a potato peeler along the edge of a row of chocolate pieces and magic you have beautiful chocolate curls! To know how to make grated chocolate, read our handy guide!
  • To save time you can use shop bought meringues and crush them up and pop them on top of your cheesecake.
  • Love this dessert recipe? Why not get inspired by our other cheesecake recipes!