Eton Mess Cheesecake
Serves 18 people - Ready in 30 minutes
Vegetarian
This union of much-loved British and American desserts is impressively indulgent
Ingredients
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75g Co-op unsalted butter
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150g digestive biscuits
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375g Co-op strawberries, cut into quarters
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50g caster sugar
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200ml Co-op prosecco
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540g cream cheese
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100g icing sugar
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2 tsp vanilla extract
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400ml Co-op double cream
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3 Co-op meringue nests, broken
Directions
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Line a 20cm springform tin base with greaseproof paper
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Melt the butter
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Put the biscuits in a sandwich bag and crush with a rolling pin, to give fine crumbs (or use a food processor)
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Add the butter and stir well
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Transfer to the tin and press with a spoon until you have an even layer
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Chill for 10 mins until set
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Blitz 175g of the strawberries to a puree and put in a saucepan with the caster sugar and prosecco
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Heat gently until the sugar has dissolved
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Bring to the boil, then simmer for 15 mins, or until it has reduced to a thick syrup
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Set aside to cool
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Beat the cream cheese, icing sugar and vanilla in a bowl to combine
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Whip 250ml of the cream then fold through the cheese mixture
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Pour over the base and even out with the back of a spoon
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Chill for 2-3 hours, ideally overnight
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Whip the remaining cream to soft peaks
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Run a hot knife around the edge of the cheesecake and release it from the tin
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Pipe the cream on top and decorate with the remaining strawberries and broken meringue
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Drizzle over the prosecco syrup