Eton Mess Cheesecake

Prepare the Cheesecake Base:

In a mixing bowl, combine the crushed digestive biscuits with melted butter until well combined.

Press the mixture into the base of a springform pan, using the back of a spoon to create an even layer. Chill in the refrigerator while you prepare the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese, heavy cream, sugar, vanilla extract, and lemon zest until smooth and creamy.

Spread the cheesecake filling evenly over the chilled biscuit base. Return to the refrigerator and chill for at least 4 hours or until set.

Assemble the Eton Mess Topping:

In a separate bowl, gently mix together the chopped strawberries, raspberries, and crushed meringue nests.

Spoon the Eton Mess mixture over the chilled cheesecake filling, spreading it out evenly.

Serve:

Carefully release the cheesecake from the springform pan and transfer it to a serving plate.

Slice and serve the Eton Mess Cheesecake chilled, garnished with extra berries and meringue if desired.

Calories: Approximately 380 kcal per serving | Servings: 8