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Eton mess raspberry swirl cheesecake
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Prep Time:
130 minutes
Cook Time:
Total Time:
130 minutes
Irresistible Eton mess cheesecake with a delicious berry swirl.
Ingredients:
  • 450g pkt double unfilled rectangular sponge cakes
  • 500g cream cheese, chopped, at room temperature
  • 500g tub sour cream
  • 60ml (1/4 cup) warm water
  • 7.50 gm gelatine powder
  • 100g mini meringues
  • 90g (1/4 cup) raspberry jam, plus 2 tbsp, extra
  • 30g (1/4 cup) frozen raspberries
  • 30g (1/4 cup) frozen blueberries
  • 160ml (2/3 cup) thickened cream
  • 20.00 ml freeze-dried strawberries, crushed
Instructions:
  • Place the cakes side by side on a chopping board and separate them with care. Gently remove the base of a 20cm springform pan and position it on top of the cakes at the center of the connection. With a sharp knife, cut around the base to create two cake semicircles. Discard the excess cake trimmings. Using a large serrated knife, slice each semicircle horizontally in half. Line the base of the pan with baking paper and secure it in place. Proceed to line the sides of the pan. Finally, arrange the 2 cake semicircles on the prepared base.
  • Beat smooth cream cheese in a bowl using electric beaters. Then, add sour cream and beat until combined.
  • In a small heatproof bowl, pour warm water and sprinkle with gelatine. Stir until well combined. Place the small bowl in a larger heatproof bowl and pour boiling water into the larger bowl until it reaches halfway up the side of the small bowl. Let it sit for 5 minutes, stirring occasionally, until the gelatine dissolves. Add this mixture to the cream cheese and beat until well combined. Transfer one-third of the cream cheese mixture to a separate bowl. Cover and set aside at room temperature; no need to refrigerate.
  • Set aside 15 meringues. Roughly crush the rest of the meringues and gently fold them into the remaining cream cheese mixture. Mix in the jam and frozen berries by swirling them in. Be cautious not to overmix. Carefully spread the berry mixture over the sponge base evenly and smooth the top. Place the remaining cake semicircles on top. Cover and chill in the fridge for 1 1/2 hours.
  • Combine the cream with the reserved cream cheese mixture and beat with electric beaters until smooth. Swirl in the additional 2 tablespoons of jam.
  • Dress the cheesecake on a serving plate. Gently coat the sides of the cake with a thin layer of cream mixture, then spread the rest on top. Garnish with the remaining meringues and crushed freeze-dried strawberries for a stunning finish.

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