The Groovy Food Company has shared a simple four-step recipe for Eton Mess cheesecake, a refreshing twist on the classic British summer dessert. This no-bake treat combines a buttery biscuit base, creamy mascarpone and cream cheese filling, fresh strawberries, and crunchy meringues, finished with a drizzle of light agave syrup.
Ingredients and Preparation
For the base, you will need 100g butter (plus extra for greasing) and 200g digestive biscuits. The filling requires 375g mascarpone, 420g full-fat cream cheese, 150g icing sugar, one vanilla pod (seeds scraped, pod reserved), and 225ml double cream. For the topping, use 600g strawberries (larger ones halved), one tablespoon balsamic vinegar, 10 shop-bought mini meringues, and The Groovy Food Company Light Agave to drizzle.
Step 1: Make the Biscuit Base
Grease a 20cm springform cake tin with butter and line the bottom with baking parchment. Place the digestive biscuits in a plastic bag and crush them into fine crumbs using a rolling pin, or pulse in a food processor. Melt the butter, then mix it thoroughly with the biscuit crumbs. Transfer the mixture into the tin, press firmly to form an even, solid layer, and refrigerate for one hour to set.
Step 2: Prepare the Creamy Filling
Using an electric whisk, beat the mascarpone, cream cheese, icing sugar, vanilla seeds, and a pinch of salt until thick and smooth. Add the double cream and whisk until just combined—do not overmix. Spread the filling evenly over the chilled biscuit base, level the surface, and return to the fridge for a minimum of four hours, or overnight for best results.
Step 3: Macerate the Strawberries
30 minutes before serving, place the strawberries in a bowl with two tablespoons of icing sugar, the balsamic vinegar, and the reserved vanilla pod. Stir once, then let the strawberries soften slightly and release their juices. Pass a quarter of the strawberries through a sieve along with the juices to form a thick purée, or process in a food processor.
Step 4: Assemble and Serve
To serve, carefully run a knife around the edge of the cheesecake and release it from the tin. Top with the remaining strawberries and dot with the mini meringues, gently crushing some as you go. Finish by drizzling over the strawberry purée and The Groovy Food Company Light Agave. According to the recipe, this dessert is perfect for summer gatherings and can be prepared in advance.
