Eton mess cheesecake

Hello guys,

This is a week for food surely – I mean Pancake day and Valentines day all in one week?? I love food anyway, but any excuse to eat more of it right? Hopefully you’re reading this and relating and not thinking fat cow.

When I made this cheesecake I was sceptical as it was my first time ever making a cheesecake (I know…how can I justify having a food blog) and was unsure if my skills were up to the challenge. However I found it was so easy to make and I actually enjoy cheesecake? Who knew!

As I sat here writing this post, on another cold night and dreaming of having another slice of cheesecake I have just delved into the crackers left over from Christmas as we have nothing left to eat in the house. It’s desperate times OK?



– 300g digestive biscuits
– 150g melted butter
– 2 x 280g full fat Philadelphia cheese
– 100g icing sugar
– 300ml double cream + extra 100-150ml for topping
– 1 tsp vanilla extract
– 100g strawberries chopped (plus extra for the topping)
– Ready made meringues (or make them yourself if you have the time!)
– Fresh Raspberries/ any fruit you desire



1. Crush the digestive biscuits until crumbs. I use a plastic ziplock bag and a rolling pin – I find this does the trick

2. Melt the butter in the microwave – just keep an eye on it

3. Combine the butter and digestive biscuits. It may look dry but it isn’t I promise!

4. Butter and line a 20cm round deep sided cake tin and pour the digestive mix into it. Make sure you press down firm and that is evenly spread out.

5. Place this in the fridge whilst make cheesecake mix.

6. Combine icing sugar and philli cheese with either a hand electric mixer or a standing mixer. When combined add double cream, vanilla extract and chopped strawberries – make sure not to overwhip it so it ends up looking like butter.

7. When combined pour on top of digestive mix and ensure spread evenly. Place in the fridge for 2-3 hours until set or preferably overnight.

8. The next day or later that day… use an electric whisk or standing mixer and whip the double cream for the topping. This should be done too fast or it will be overwhipped, if this happens add a little bit more cream to the mix and mix slowly until the consistency you desire. This should take 5-10 minutes to become whipped cream.

9. Carefully remove the cheesecake from the cake mold and place onto a place or icing table.

10. Using a piping bag, pipe the whipped cream into small whipped mountains around the top of the cake.

10. Place mini meringues on top and in the centre add the fruit you desire.


It is all ready to enjoy and impress people with!

Katie xx

Posted by

I'm Katie, a 24 year old going on 40 Northerner, a new mum to baby Pippa who loves posting pictures of my food and Dog Ruben. I'm venturing into the unknown world of blogging and sharing my love of cake, feminism, jumpers and savings with a whole new community.

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