Eton Mess Cheesecake

Ingredients

  • 200g amaretti biscuits
  • 75g butter, melted
  • 750g low fat cream cheese
  • 125g honey
  • 1 tbsp vanilla extract
  • 600ml double cream
  • 300g raspberries
  • 25g small meringue shells/large pieces of meringue
  • 50ml raspberry sauce/puree
  • 25g roughly chopped pistachios

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
369g per serving
18% %GDA
Fat
33.00g per serving
47% %GDA
Saturates
18.00g per serving
90% %GDA
Sugars
18.00g per serving
20% %GDA
Salt
0.50g per serving
8% %GDA

Method

  1. Grease and line the base and sides of a 25cm x 20cm deep sided rectangular baking tin with parchment paper, making sure you leave plenty of the paper sticking out at either end so that you can lift the cheesecake out when it’s finished.

  2. Tip the amaretti biscuits into a medium bag, seal pushing the air out and bash with a rolling pin until fine crumbs are formed. Tip into a bowl along with the melted butter and mix until the crumbs are totally coated in butter. Tip into the lined baking tray and press down evenly to cover the bottom of the tray – it should be about 5mm thick.

  3. Place into the freezer to chill while you prepare the topping.

  4. Spoon the cream cheese, honey, vanilla extract and 450ml of the double cream into a large bowl and whisk until totally combined, smooth and quite firm.

  5. Gently fold in 200g of the raspberries.

  6. Spoon the mixture onto the chilled biscuit base, spreading it evenly to the edges, making sure that the top is smooth. Place the tray to the fridge for at least 4 hours, but preferably overnight, to set.

  7. When the cheesecake has set, carefully lift it out of the tray, tipping the tray up one side so that the cheesecake slides out onto a chopping board.

  8. Pour the remaining double cream into a separate bowl and whisk until soft peaks are formed – the cream will hold it’s shape when you lift the whisk out.

  9. Spoon the cream in dollops over the top of the cheesecake, followed by the meringue, raspberry sauce and remaining raspberries. Finish by scattering the pistachios over the top and a few sprigs of mint.

  10. Serve straightaway – cut into rectangles.

  11. You can return this to the fridge until needed, but the meringues will gradually lose their crispness.