Summer Berry Eton Mess Cheesecake
Creamy, crunchy, rich and tangy, this summer berry Eton mess cheesecake is a lofty beauty and makes a show stopping dessert for any event.
Ingredients
Graham Cracker Crust
- 1 ½ cups (150g) graham cracker crumbs, about 10 full graham crackers
- ¼ cup (50g) granulated sugar
- 6 tablespoons (84g) unsalted butter, melted
- pinch of salt
Cheesecake
- 5 (8oz) blocks (1130g) cream cheese, room temperature
- 1 ⅓ cup (266g) granulated sugar
- ¼ teaspoon fine sea salt
- 2 teaspoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) heavy cream
- 5 large eggs, room temperature
- 2 large egg yolks, room temperature
Berry Sauce
- 2 cups (454g) fresh or frozen berries
- ¼ cup (50g) granulated sugar
- 1 tablespoon fresh lemon juice
Whipped Cream
- 1 cup (240ml) heavy whipping cream
- 1 tablespoon granulated or confectioner's sugar
- 1 teaspoon pure vanilla extract
- 1 batch meringues
Instructions
Make the crust
- Heat the oven to 325F. Line the bottom of a 9" springform pan with parchment paper.
- Combine the graham cracker crumbs, sugar, melted butter and salt and mix with until evenly moistened.
- Press the crumbs evenly into the bottom of the springform pan.
- Bake the crust for 12-14 minutes, or until lightly browned around the edges.
- Cool the crust completely. Cut (2) 18" pieces of heavy duty aluminum foil. Criss-cross the pieces so that they overlap, and tightly wrap the foil around the pan and up to the edges of the pan. This size of foil is critical to make sure that the pieces aren't too small, which could allow leaking. Set aside and make the filling.
Make the cheesecake
- In the bowl of the stand mixer, place the softened cream cheese. Beat on medium speed to combine and break up the cream cheese.
- Scrape the sides and bottom of the bowl, then beat for another minute.
- Scrape the sides and bottom of the bowl again, then add in the sugar and salt. Beat until combined.
- Scape the bowl again, then beat for an additional minute, ensuring everything is well blended.
- Add in the cream, lemon juice and vanilla. Beat on low until combined, about a minute.
- Scrape the bowl. Add both egg yolks and mix until combined, about a minute.
- Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.
- Lightly brush the sides of the springform pan with melted butter.
- Place the springform into a roasting pan or a large (14") cake pan. Prepare a pitcher of hot water.
- Pour the cheesecake mixture into the pan, and use an offset spatula to smooth out the batter.
- Place the roasting pan into the oven. Fill the roasting pan with the hot water, just enough to come halfway up the sides of the foil of the springform pan.
- Bake the cheesecake until the cheesecake jiggles slightly, no longer appears wet and an instant read thermometer reads 150F, about 60-90 minutes.
- Once done baking, turn off the oven. Prop the oven door open slightly with a wooden spoon. Let the cheesecake slowly cool in the water bath in the oven for 45 minutes.
- Remove the cheesecake from the oven. Remove the foil. Place the cheesecake on a wire rack.
- Run a small knife around the edge of the pan to loosen the cheesecake and keep it from splitting in the middle.
- Cool the cheesecake to room temperature, about 2-3 hours.
- Wrap the top of the pan with plastic wrap, and refrigerate for at least 3 hours.
Make the berry sauce
- Combine the berries, sugar and lemon juice in a large saucepan over medium-low heat.
- Break up the berries with a potato masher or a wooden spoon.
- Simmer until thickened, about 15-20 minutes. Let the sauce cool completely before using.
- For a seedless sauce, blend the mixture until smooth. Strain the mixture using a fine mesh sieve.
Make the whipped cream
- Place a bowl and mixer whisk attachment into the freezer for 20 minutes.
- Combine the cream, and sugar into the chilled bowl. Beat the mixture until stiff peaks *just* start to form.
- Add the vanilla extract and mix just to combine. Use immediately.
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