Elevate your dessert game with this stunning Eton Mess Cheesecake! Easy to make with a delectable no-bake filling, and topped with mini meringues, white chocolate-dipped strawberries, and a luscious strawberry sauce, it’s the perfect blend of simplicity and sophistication.
- Ingredients:
For the Cheesecake:
- 250g/9oz digestive biscuits, crushed
- 100g/3½oz unsalted butter, melted (plus extra for greasing)
- 300ml/10fl oz double cream
- 100g/3½oz icing sugar
- 1 tbsp vanilla bean paste
- 600g/1lb 5oz full-fat cream cheese
- 18g/¾oz freeze-dried strawberry pieces
For the Sauce:
- 200g/7oz strawberries, hulled
- 15g/½oz icing sugar
- 1 tsp lemon juice
For the Mini Meringues:
- 50g/1¾oz free-range egg whites
- 100g/3½oz caster sugar
- Red food colouring
To Decorate:
- 15 strawberries
- 100g/3½oz white chocolate, broken into pieces
- 10 dehydrated strawberry slices, dusted with gold lustre dust (optional)
- Method:
- Prepare the Base: Mix crushed biscuits with melted butter, press into a cake tin, and chill.
- Make the Filling: Whip cream, fold into cream cheese with freeze-dried strawberries, and chill.
- Prepare the Sauce: Blend strawberries with icing sugar and lemon juice, chill.
- Make Mini Meringues: Pipe and bake meringues, then let cool.
- Dip Strawberries: Dip in melted white chocolate, let set.
- Assemble: Top cheesecake with strawberry sauce, dipped strawberries, mini meringues, and lustred strawberry slices.
This cheesecake is a showstopper that’s as delicious as it is beautiful! 
