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Coles

  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian

Embark on a tasty journey with this Eton mess cheesecake, where the creaminess of classic cheesecake meets the crunch of crushed meringue.

  • Serves20
  • Cook time1 hour 30 minutes
  • Prep time20 minutes, + 30 mins cooling and 2 hours chilling time
Eton mess cheesecake

Ingredients

  • 150g Arnott’s Butternut Snap Cookie biscuits
  • 100g Arnott’s Granita biscuits
  • 80g unsalted butter, melted
  • 750g cream cheese, chopped, at room temperature
  • 1 cup (220g) caster sugar
  • 300g sour cream
  • 4 free-range eggs, at room temperature
  • 2 tbs cornflour
  • 1 1/2 tbs lemon juice
  • 1/3 cup (110g) thick strawberry jam
  • 125g raspberries
  • 300ml thickened cream, whipped
  • 8 vanilla meringue kisses, lightly crushed
  • 4 pieces Turkish delight, quartered

Nutritional information

Per Serve: Energy: 1782kJ/426 Cals (20%), Protein: 6g (12%), Fat: 31g (44%), Sat Fat: 19g (79%), Carb: 32g (10%), Sugar: 27g (30%), Dietary Fibre: 1g (3%), Sodium: 207mg (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Grease a 22cm (base measurement) round springform pan and line with baking paper. Place combined biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a flat-bottomed glass to press biscuit mixture over base. Place on a baking tray and bake for 15 mins or until dry to the touch.

  2. Step 2

    Meanwhile, place cream cheese and sugar in a clean food processor and process until smooth. Add sour cream and eggs and process until smooth. Combine cornflour and lemon juice in a small bowl. Add to the cream cheese mixture and process until combined.

  3. Step 3

    Pour the cream cheese mixture over biscuit base. Spoon jam over cheesecake and use a skewer to marble. Bake for 1 1/4 hours or until just set. Turn oven off. Leave cheesecake in oven, with the door ajar, for 30 mins to cool. Place in the fridge for 2 hours to chill.

  4. Step 4

    Lightly crush half the raspberries and gently fold through cream. Spoon cream mixture over cheesecake. Top with meringue and Turkish delight.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Meringue kisses are also ideal for decorating trifles. Sprinkle any leftover meringues over the trifle slice. 

Smart save: For an easy dessert hack, buy a Coles New York Style Baked Cheesecake 640g from Coles, then decorate with the Eton mess topping from this recipe.

 

Eton mess cheesecake

Eton mess cheesecake
  • Serves20
  • Cook time1 hour 30 minutes
  • Prep time20 minutes, + 30 mins cooling and 2 hours chilling time
Ingredients
  • 150g Arnott’s Butternut Snap Cookie biscuits
  • 100g Arnott’s Granita biscuits
  • 80g unsalted butter, melted
  • 750g cream cheese, chopped, at room temperature
  • 1 cup (220g) caster sugar
  • 300g sour cream
  • 4 free-range eggs, at room temperature
  • 2 tbs cornflour
  • 1 1/2 tbs lemon juice
  • 1/3 cup (110g) thick strawberry jam
  • 125g raspberries
  • 300ml thickened cream, whipped
  • 8 vanilla meringue kisses, lightly crushed
  • 4 pieces Turkish delight, quartered
    Description

    Embark on a tasty journey with this Eton mess cheesecake, where the creaminess of classic cheesecake meets the crunch of crushed meringue.

    Method
    1. Step 1

      Preheat oven to 160°C. Grease a 22cm (base measurement) round springform pan and line with baking paper. Place combined biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a flat-bottomed glass to press biscuit mixture over base. Place on a baking tray and bake for 15 mins or until dry to the touch.

    2. Step 2

      Meanwhile, place cream cheese and sugar in a clean food processor and process until smooth. Add sour cream and eggs and process until smooth. Combine cornflour and lemon juice in a small bowl. Add to the cream cheese mixture and process until combined.

    3. Step 3

      Pour the cream cheese mixture over biscuit base. Spoon jam over cheesecake and use a skewer to marble. Bake for 1 1/4 hours or until just set. Turn oven off. Leave cheesecake in oven, with the door ajar, for 30 mins to cool. Place in the fridge for 2 hours to chill.

    4. Step 4

      Lightly crush half the raspberries and gently fold through cream. Spoon cream mixture over cheesecake. Top with meringue and Turkish delight.