The Groovy Food Company has shared a simple Eton Mess cheesecake recipe that requires only four steps. This twist on the classic dessert is ideal for summer gatherings, combining creamy cheesecake with strawberries and meringues.
Ingredients and Preparation
To make the cheesecake, you will need 100g butter (plus extra for the tin), 200g digestive biscuits, 375g mascarpone, 420g full-fat cream cheese, 150g icing sugar, one vanilla pod (seeds scraped, pod reserved), 225ml double cream, 600g strawberries (larger ones cut in half), one tablespoon balsamic vinegar, 10 shop-bought mini meringues, and The Groovy Food Company Light Agave to drizzle.
Step-by-Step Method
First, butter a 20cm springform cake tin and line the base with baking parchment. Place the biscuits in a plastic bag and crush them into crumbs using a rolling pin or blitz in a food processor. Melt the butter, then stir it into the biscuit crumbs. Tip the mixture into the tin, press down firmly, and refrigerate for one hour to set.
Next, using an electric whisk, beat the mascarpone, cream cheese, icing sugar, vanilla seeds, and a pinch of salt until thick and smooth. Pour in the double cream and whisk until just combined. Spoon the filling onto the biscuit base, smooth the top, and return to the fridge for at least four hours or overnight.
Strawberry Topping
30 minutes before serving, place the strawberries in a bowl with two tablespoons of icing sugar, the balsamic vinegar, and the scraped vanilla pod. Mix once and leave the strawberries to soften slightly and release their juices. Push a quarter of the strawberries through a sieve along with the juices to create a thick purée, or blitz in a food processor.
Serving
To serve, run a knife around the outside of the cheesecake, release it from the tin, and top with the strawberries and mini meringues, crushing some as you go. Drizzle over the strawberry purée and The Groovy Food Company Light Agave.
