I’m not a huge fan of cheesecakes. In restaurants, it’s usually my last option.
But when I saw Jessica‘s Eton Mess Cheesecake my mouth watered – particularly because she used fresh strawberries 🙂
I tweaked it a little and instead of a coulis I used my homemade strawberry jam – along with fresh strawberries, of course. Her baking method is fantastic: no brown edges, no cracks. Just perfect!
Everybody went for seconds, some even went for thirds, and hubby said he wants one every week! And he doesn’t like strawberries much 😉
I’m taking it to Fiesta Friday and I hope it’ll be a hit there as well!
(adapted from What Jessica Baked Next)
250g digestive biscuits
100g butter, melted
In a food processor, crush biscuits to fine crumbs and add the melted butter. Press mixture tightly onto the bottom of a 23cm springform tin and place in the fridge whilst you make the filling.
600g cream cheese
250g Italian ricotta
3 large free-range eggs
200g caster sugar
Preheat oven to 140°C and boil about 4 cups of water.
Wipe food processor clean and beat cheeses, eggs and sugar until smooth.
Carefully pour the filling on top of the chilled base. Fill a deep baking dish with the boiling water and place at the bottom of the oven. Bake for 1 hour 10 minutes.
Once baked, the cheesecake should be set around the outside, but should still have a slight wobble in the centre. Turn off the oven.
With the help of a wooden spoon, leave the oven door slightly opened and allow the cheesecake to cool to room temperature.
Once cooled, cover with foil and place in the fridge to finish setting overnight – Jessica says ‘this is the vital step to stop the cheesecake top from cracking’ and I followed it to the T.
100g strawberry jam or preserve
250g fresh strawberries, halved
The next day – ideally just before serving – place the fresh strawberries on top of the cheesecake and cover with the strawberry jam.
NOTE: Instead of using a food processor, you can put the biscuits in a disposable bag and use a rolling pin to crush them.