Eton Mess Cheesecake

• butter↗100g g

  plus extra for the pan

• Digestive biscuits200g g
• mascarpone↗375g g
• full‑fat cream cheese↗420g g
• powdered sugar↗150g g

  plus 2 tbsp for strawberries

• vanilla pod↗1

  seeds grated, pod saved

• double cream↗225ml ml
• strawberries↗600g g

  stemless, large halves cut in half

• balsamic vinegar↗1 tbsp tbsp
• store‑bought mini meringues10
• edible flowers

  for garnish (optional)

Step-by-step instructions

1. 1

   Butter a 20 cm baking tin and line the bottom with baking parchment. Place the biscuits in a plastic bag and crush them with a rolling pin into crumbs—or pulse in a food processor. Melt the butter, then mix it with the biscuit crumbs thoroughly. Press the mixture into the tin to form a compact layer and refrigerate for 1 hour to set.

2. 2

   Using an electric mixer, beat the cheeses, sugar, vanilla seeds and a pinch of salt until a thick, smooth mixture forms. Add the double cream and whisk until the ingredients just combine. Spread the filling over the base, smooth the top and refrigerate for at least 4 hours or overnight.

3. 3

   Half an hour before serving, place the strawberries in a bowl with 2 tbsp powdered sugar, balsamic vinegar and grated vanilla bean. Toss once, then let the strawberries soften slightly and release their juice. Pass a quarter of the strawberries through a sieve with the juice to make a thick purée—or blend in a food processor.

4. 4

   To serve, run a knife around the outer edge of the cheesecake to release it from the tin, then arrange the strawberries and scattered meringue, gently crushing them as you place them. Drizzle with the purée and garnish with edible flowers if using.