Eton Mess Cheesecake
British strawberries are sweet and plentiful from May to September and we think this recipe is one of the best ways you can make use of them. Impress friends and family with this spectacular dessert which brings all the flavours of summer together in a no bake cheesecake.
For the base:
Oaty biscuits, crushed
Unsalted butter, melted
For the cheesecake:
Carnation Condensed Milk
Full fat cream cheese
Lemon juice
White chocolate, melted
For the topping:
10 mini meringues
Strawberries
1 tbsp caster sugar
Edible flowers (optional)
You will also need:
20cm loose-bottomed cake tin
Step 1 of 7
Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes.
Step 2 of 7
Meanwhile, melt the chocolate in a bowl, over a pan of simmering water, stirring occasionally until melted (or place in a microwavable bowl and cook for 30 seconds at a time, until melted). Allow to cool slightly.
Step 3 of 7
Pour the condensed milk into a large bowl, add the cream cheese together with an electric hand held mixer on a slow speed, until smooth.
Step 4 of 7
Once the mix is smooth, add in the lemon juice and gently mix in until the mixture starts to thicken – be careful not to over mix as it will loosen and not set. Gently fold through the melted white chocolate.
Step 5 of 7
Pour the mixture over the set biscuit base, smooth over the top slightly. Place in the fridge and chill until set.
Step 6 of 7
Before serving, chop the strawberries in half and cover with the sugar. Leave for 30 minutes or so to let the strawberries get juicy. Set half aside and blend the other half to create a strawberry puree.
Step 7 of 7
Top the set cheesecake with the mini meringues, strawberries, puree and edible flowers (if using).
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