Baking is Love: eton mess cheesecake.

A creamy no-bake cheesecake topped with fresh strawberry Eton mess!

Few days ago, I just scrolled down few summer recipes on BBC Good Food and accidentally found a great recipe of the most popular Eton Mess Cheesecake!

If you've been following my blog for some time before, you absolutely know that I looove cheesecakes. And, I usually make cheesecakes with a light cream cheese and not Mascarpone cheese. Mascarpone is clearly a bit sweeter as flavour and I usually use it for making Tiramisu or Eclair. But, this recipe of Eton Mess Cheesecake which I found, they used the Mascarpone cheese for the cheesecake filling itself. Sooo, I kinda wanna try something new and just go with it. :)

And as the result??? I LOVE IT. It ended up soo great! Some bakers also do a combination between cream cheese and Mascarpone cheese together for another option. So, it's like if you need 250 grams of cream cheese, then you made it half and half (125 grams cream cheese and 125 grams Mascarpone cheese) for the cheesecake filling.

All cream cheese, all Mascarpone cheese, or half and half, those taste incredibly good! It all just depends on which one you fancy. If you have much time, or you just wanna practise a lil' bit more, you can try all these combinations and find out what you love the most. :)

Luscious, fresh berries mixed with whipped cream, Mascarpone and crushed meringues - this cheesecake tastes amazing! So light, creamy, and also decadent with the addition of strawberry puree and meringue topping. Deliciouuss...

This is also great for any ocassion and definitely to be enjoyed by everyone who craves to try for at least a slice! Go make it to cheer the bloomy rainy days, nowadays in Europe! :p Here's the recipe to follow!

Making a 23 cm springform or loose base tin.

(recipe adapted and slightly modified from BBC Good Food).

Ingredients:

For the cheesecake base:

70 grams digestive biscuits

30 grams ginger nut biscuits

60 grams unsalted butter, room temperature

For the cheesecake filling:

60 grams caster sugar

200 ml double cream / heavy cream

250 grams Mascarpone cheese

1 tablespoon pure vanilla extract

For the Eton mess topping:

fresh strawberries, sliced

ca. 4 meringue nests, crushed into small-medium bites

1 tablespoon icing or powdered sugar

Directions:

1). Line the tin with the clingfilm across the bottom and up the side.

2). Crush all of the biscuits together. Melt the butter and add it to the biscuits, mix well. Cover the bottom of the tin with the mixture and press firmly into the bottom. Place into the fridge until needed.

3). In a medium bowl, with a hand mixer on medium-high speed, whip the double cream until soft peak stage. In another bowl, with a hand mixer, beat together the Mascarpone cheese, caster sugar and vanilla extract. Fold in the cream until mixed thoroughly. Spread on top of the biscuit base and smooth over the top. Place in the fridge to cool for at least 6 hours or better OVERNIGHT.

4). Before serving, remove from the fridge and form its tin and place on a plate.

5). Blitz the strawberries in a food processor, then push through a sieve to remove pips. Add the icing sugar to sweeten and mix until dissolved. Slice all of the remaining strawberries and add them to the strawberry sauce/puree.

6). Crush the meringues into small and medium-sized pieces (you want it a bit chunky!) and cover the top of the cheesecake with them. Pour over the strawberries in strawberry sauce/puree.

7). Done and serve!.

Enjoy! Hope you guys like it!