Layered white chocolate cheesecake with fresh summer berries

  • Serves: 8 people
  • Prep time: 20 minutes
    • British
    • Vegetarian

    Eton Mess White Chocolate Cheesecake

    Recipe Information

    Ingredients
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    200g Digestive Biscuits

    60g Unsalted Butter

    200g Choceur White Chocolate

    200g Full Fat Soft Cheese

    200g Mascarpone Cheese

    200ml Double Cream

    1 tsp Vanilla Essence

    35g Caster Sugar

    275g Specially Selected Strawberries

    For the topping

    4 Specially Selected Meringue Nests

    200ml Double Cream

    150g Specially Selected Raspberries

    40ml Eaton Mess Gin Liqueur

    20cm Springform Cake Tin, the base lined with non-stick paper

    Method

    Make fine crumbs with the digestive biscuits in a food processor.

    Melt the butter and mix with the crumbs.

    Cover the base of the cake tin with the butter and crumb mixture and press down. Put in the fridge to set.

    Break up the chocolate, add the caster sugar and put in a heatproof bowl over a pan of simmering water. Ensure the water doesn’t touch the base of the bowl.

    In another bowl, add the mascarpone cheese, soft cheese, vanilla essence and the cream. Gently mix through until smooth and thick.

    When the chocolate has melted, add to the cheese mix and gently stir through. Wipe the strawberries and chop up half of them, keeping the whole ones for the topping.

    Gently fold the chopped strawberries into the cheese mix, then spoon on top of the crumb base in the tin. Level the top and put back in the fridge to set for a couple of hours or overnight.

    Run a knife around the sides of the cheesecake, then carefully remove from the tin and slide onto a plate.

    Lightly whip the cream and spoon on the top of the cheesecake.

    Break up the meringue and pile on top of the cream, then decorate with the rest of the strawberries.

    To make the topping, put the raspberries and gin liqueur into a processor and whizz until you have a smooth sauce. Pour a little over the meringue and serve the rest alongside the cheesecake.

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