Eton mess cheesecake

Eton mess cheesecake
This union of much-loved British and American desserts is impressively indulgent
Serves 18  / 
Prep 15 mins  / 
Cook 15 mins


1. 75g Co-op unsalted butter
2. 150g digestive biscuits
3. 375g Co-op strawberries, cut into quarters
4. 50g caster sugar
5. 200ml Co-op prosecco
6. 540g cream cheese
7. 100g icing sugar
8. 2 tsp vanilla extract
9. 400ml Co-op double cream
10. 3 Co-op meringue nests, broken


1. Line a 20cm springform tin base with greaseproof paper
2. Melt the butter
3. Put the biscuits in a sandwich bag and crush with a rolling pin, to give fine crumbs (or use a food processor)
4. Add the butter and stir well
5. Transfer to the tin and press with a spoon until you have an even layer
6. Chill for 10 mins until set
7. Blitz 175g of the strawberries to a puree and put in a saucepan with the caster sugar and prosecco
8. Heat gently until the sugar has dissolved
9. Bring to the boil, then simmer for 15 mins, or until it has reduced to a thick syrup
10. Set aside to cool
11. Beat the cream cheese, icing sugar and vanilla in a bowl to combine
12. Whip 250ml of the cream then fold through the cheese mixture
13. Pour over the base and even out with the back of a spoon
14. Chill for 2-3 hours, ideally overnight
15. Whip the remaining cream to soft peaks
16. Run a hot knife around the edge of the cheesecake and release it from the tin
17. Pipe the cream on top and decorate with the remaining strawberries and broken meringue
18. Drizzle over the prosecco syrup