Recipe Eton mess raspberry swirl cheesecake : Easy, Special and Delicious

Recipe Eton mess raspberry swirl cheesecake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Eton mess raspberry swirl cheesecake. This Recipe Eton mess raspberry swirl cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Eton mess raspberry swirl cheesecake was necessary 2h 10m, cook 10 and serving 10. Attention: allergies . Without having to wait long, let's just check the Recipe Eton mess raspberry swirl cheesecake

This gorgeous Eton mess cheesecake with a sweet berry swirl will keep you coming back for more.

Eton mess raspberry swirl cheesecake


11 Ingredients












  • 450g pkt double unfilled rectangular sponge cakes










  • 500g cream cheese, chopped, at room temperature










  • 500g tub sour cream










  • 60ml (1/4 cup) warm water










  • 2 1/2 tsp gelatine powder










  • 100g mini meringues










  • 90g (1/4 cup) raspberry jam, plus 2 tbsp, extra










  • 30g (1/4 cup) frozen raspberries










  • 30g (1/4 cup) frozen blueberries










  • 160ml (2/3 cup) thickened cream










  • 1 tbsp freeze-dried strawberries, crushed









  • Select all ingredients










6 Method Steps








  • Step 1


    Place cakes side by side on a chopping board. Release the base of a 20cm springform pan. Place base on top of cakes, in the middle of the join. Use a sharp knife to cut around base to make 2 cake semicircles. Discard offcuts. Use a large serrated knife to cut each semicircle in half horizontally. Line base with baking paper and secure in pan. Line side of pan. Place 2 cake semicircles on base.







  • Step 2


    Use electric beaters to beat the cream cheese in a bowl until smooth. Add the sour cream and beat to combine.







  • Step 3


    Place warm water in a small heatproof bowl. Sprinkle with gelatine and stir until combined. Place bowl in a larger heatproof bowl. Pour boiling water into larger bowl until it reaches halfway up the side of smaller bowl. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves. Add to cream cheese mixture. Beat until combined. Transfer one-third of the cream cheese mixture to a bowl. Cover and reserve (there’s no need to place it in the fridge).







  • Step 4


    Reserve 15 meringues. Coarsely crush the remaining meringues and fold through the remaining cream cheese mixture. Add the jam and frozen berries and swirl through. Be careful not to over-mix. Gently spoon the berry mixture over the sponge base and spread evenly. Smooth the surface. Top with remaining cake semicircles. Cover and place in the fridge for 1 1/2 hours to chill.







  • Step 5


    Add the cream to reserved cream cheese mixture and use electric beaters to beat until smooth. Swirl through the extra 2 tbs jam.







  • Step 6


    Transfer the cheesecake to a serving plate. Spread a thin layer of cream mixture around the side of the cake. Spread the remaining cream mixture over the top of the cake. Decorate with the remaining meringues and crushed freeze-dried strawberries.



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