Eton Mess Cheesecake


  • 160 g Gluten free digestives
  • 80 g Butter
  • 300 g Quark (or cream cheese)
  • 300 ml Double cream
  • 80 g Icing sugar
  • 1 tsp Vanilla extract
  • 100 g Fresh strawberries

To decorate:

  • 3 Egg whites (medium)
  • 150 g Caster sugar
  • Fresh strawberries


  1. Crumble the digestive biscuits (or blitz them in a food processor) until they form small crumbs.

  2. In a saucepan, melt the butter then remove from the heat and stir in the crumbled digestive biscuits.

  3. Press this mixture into a 20cm tin (I use one with a removable base) until it covers the base.

  4. In a bowl, mix together the quark, icing sugar and vanilla extract.

  5. Lightly whip the double cream and mix into the quark mixture.

  6. Add finely chopped strawberries and gently stir into the mixture.

  7. Spoon onto the biscuit base and smooth with a spatula. Place in the fridge for at least 3 hours or overnight.

  8. To make the meringue kisses, whip the 3 egg whites until they form a foam-like consistency.

  9. Add the caster sugar and continue to whisk until the mixture forms stiff peaks.

  10. Using a piping bag, cut a small hole then pipe onto baking paper. To create the shape squeeze gently then pull up and away to create the swirl. Bake at gas mark 2 or 150 degrees, Once they've cooked, leave them in the oven to ensure they aren't sticky.

  11. To decorate your cheesecake, use fresh strawberries and meringue kisses in a pattern, then crumble on e of the meringues for the Eton 'Mess' effect! Then take your Lactojoy, cut a slice and enjoy.