Eton mess cheesecake

Name: Eton mess cheesecake
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 10
Ingredients: 125 g salted butter, melted, plus extra for greasing; 250 g digestive biscuits, finely crushed; 460 g No.1 British Speciality Strawberries, halved; 5 tbsp caster sugar, plus more if needed; 1 lemon, juice; 300 ml tub double cream; 1 tsp vanilla extract; 250 g pack soft cheese; 6 Cooks' Ingredients Meringue Nests, roughly crumbled

Two of the most popular summer puds are smashed together by Alex Szrok – for no reason other than the pure joy of it. Follow Alex @szroksauce

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Vegetarian

Serves10
CourseDessert
Prepare25 mins
Cook5 mins
Total time30 mins
Pluschilling and standing

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125g salted butter, melted, plus extra for greasing
250g digestive biscuits, finely crushed
460g No.1 British Speciality Strawberries, halved
5 tbsp caster sugar, plus more if needed
1 lemon, juice
300ml tub double cream
1 tsp vanilla extract
250g pack soft cheese
6 Cooks' Ingredients Meringue Nests, roughly crumbled

Grease and line the base of a 20cm round loose-bottomed cake tin with baking parchment. Combine the crushed biscuits and melted butter in a mixing bowl. Pack this into the base of the cake tin and chill for 30 minutes to set.
Meanwhile, make the filling. In a large bowl, mix together the strawberries, 3 tbsp sugar and the lemon juice, cover and leave to macerate for about 30 minutes. Towards the end of this time, pour the cream into a large mixing bowl, then add 1 tbsp sugar, a small pinch of salt and the vanilla extract. Use a balloon whisk to whisk to soft peaks. Fold in the soft cheese and whisk until soft-medium peaks form.
Tip around a quarter of the macerated strawberries into a jug with around half of the juices and the remaining 1 tbsp of caster sugar. Use a stick blender to blend into a sauce, then taste and add more sugar or juice, if you’d like.
Tip about three-quarters of the remaining strawberries into the cream mixture, along with two-thirds of the crumbled meringue nests. Gently fold together, then drizzle in a couple of spoonfuls of the strawberry sauce, folding to marble this through.
Carefully remove the biscuit base from the tin and place it on a serving plate. Spoon the cheesecake filling over the base, piling it high in the middle. Top with the remaining strawberries and crumbled meringue. Pour over the remaining strawberry sauce just before serving.

And to drink...

Yogi Classic Chai
The sweet, fruity and slightly acidic notes of the strawberries complement the warm, spicy notes of cinnamon, cardamom and ginger in this delicious chai.

Typical values per serving when made using specific products in recipe