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Eton Mess Cheesecake

Ingredients

  • 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

Instructions

  • Crumble the digestive biscuits (or blitz them in a food processor) until they form small crumbs.
  • In a saucepan, melt the butter then remove from the heat and stir in the crumbled digestive biscuits.
  • Press this mixture into a 20cm tin (I use one with a removable base) until it covers the base.
  • In a bowl, mix together the quark, icing sugar and vanilla extract.
  • Lightly whip the double cream and mix into the quark mixture.
  • Add finely chopped strawberries and gently stir into the mixture.
  • Spoon onto the biscuit base and smooth with a spatula. Place in the fridge for at least 3 hours or overnight.
  • To make the meringue kisses, whip the 3 egg whites until they form a foam-like consistency.
  • Add the caster sugar and continue to whisk until the mixture forms stiff peaks.
  • 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.
  • 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.