Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Eton Mess Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 74 reviews

Eton Mess Cheesecake is a decadent dessert featuring a creamy vanilla cheesecake base topped with a delicate meringue-studded whipped cream, fresh strawberry coulis swirls, vibrant summer strawberries, and decorative rose water flavored meringue shards. This elegant treat combines classic British dessert elements with a rich, smooth texture and refreshing fruit notes.

  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings

Ingredients

Cheesecake

  • 1½ cups (150g) graham crackers, finely ground (approximately 10 full sheets)
  • 2 Tbsp (25g) granulated sugar
  • ⅓ cup (75g) unsalted butter, melted and cooled
  • ¼ teaspoon kosher salt
  • 32 oz (907g) cream cheese, room temperature
  • 1 ¼ cups (250g) granulated sugar
  • ½ cup (120g) sour cream
  • 1 Tbsp (15mL) vanilla extract
  • 4 large eggs, room temperature, beaten

Rose Meringues

  • 2 egg whites (approximately 66g)
  • ¼ teaspoon cream of tartar
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon rose water

Strawberry Coulis

  • 2 cups (1 pint, ¾ lb, 350g) strawberries, washed, hulled and sliced
  • 2 - 3 teaspoons (8-12g) granulated sugar, to taste
  • 1 teaspoon lemon juice, freshly squeezed

Whipped Cream Topping

  • 1 cup (250mL) heavy whipping cream, cold from fridge
  • ½ cup (120g) sour cream
  • 2 - 3 teaspoons (8-12g) granulated sugar, to taste

Fresh Strawberry Decoration

  • 2 cups (1 pint, ¾ lb, 350g) fresh strawberries, for decoration

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (177°C). In a medium bowl, mix graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand. Press into the base of a 9-inch springform pan using a flat-bottomed glass and bake for 8 minutes. Allow to cool.
  2. Prepare the water bath: Place a large metal baking or roasting pan on the center oven rack and fill it with ¾ inch of water. Wrap the exterior of the springform pan with aluminum foil to prevent water seepage during baking, and set aside.
  3. Make the cheesecake filling: Reduce oven temperature to 300°F (150°C). Using a stand mixer with paddle attachment, beat cream cheese on medium speed until smooth. Add sugar, beating on medium-low, then add sour cream and vanilla extract, mixing until fully combined. Remove bowl from mixer.
  4. Incorporate eggs: Add beaten eggs to the mixture and fold in gently by hand to avoid overmixing, which can introduce too much air and cause cracking. Pour the filling over the crust in the springform pan and tap firmly on the counter to release air bubbles.
  5. Bake the cheesecake: Place the springform pan inside the prepared water bath in the oven and bake at 300°F for 70 minutes. The top should look dull and mostly set with a slight wobble in the center. Remove from oven, cool to room temperature, then refrigerate for at least 3 hours or overnight.
  6. Prepare rose meringues: Preheat oven to 225°F (105°C) and line a baking sheet with parchment. In a stand mixer bowl with whisk attachment, beat egg whites on low until frothy. Add cream of tartar, then gradually add sugar while increasing speed to high until stiff, glossy peaks form. Add rose water and mix briefly.
  7. Pipe and bake meringues: Using a piping bag fitted with a jumbo star tip, pipe egg-sized oval shapes on the baking sheet (about 20). Bake for 60 minutes without browning; leave meringues inside oven to cool with the door shut. When cooled, store airtight until use.
  8. Make strawberry coulis: Blend sliced strawberries, sugar, and lemon juice in a food processor until smooth. Optionally strain to remove seeds. Refrigerate until needed.
  9. Prepare whipped cream topping and assemble: Shortly before serving, in a chilled bowl, whisk together heavy cream, sour cream, and sugar until stiff peaks form. Gently fold in about three-quarters of the broken meringue pieces and swirl in 6 tablespoons of strawberry coulis to create red streaks.
  10. Decorate the cheesecake: Spread whipped cream mixture evenly over the chilled cheesecake. Drizzle additional strawberry coulis on top in a swirl pattern. Arrange fresh strawberry halves and smaller slices attractively on top, then decorate with remaining meringue pieces for texture and visual appeal.
  11. Serve: Slice and serve each portion with extra strawberry coulis as desired.

Notes

  • Using a water bath during baking ensures the cheesecake cooks evenly and prevents cracking.
  • Make sure cream cheese and eggs are at room temperature to ensure a smooth batter.
  • Do not overmix the batter after adding eggs to avoid incorporating excess air.
  • Leave meringues in the turned-off oven to cool gradually, preventing cracking.
  • The cheesecake is best assembled close to serving time to maintain the whipped cream texture.
  • Rose water in the meringues adds a subtle floral note—adjust quantity to taste.
  • Strawberry coulis can be made ahead and stored in the refrigerator for up to 2 days.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/eton-mess-cheesecake-recipe/