I love cheesecake, especially baked cheesecake. I also love Eton mess, so I made the brave decision to combine the two. Actually there’s nothing brave about it, these two classics were obviously going to work together and I’m not the first person to do it. I have tried to make something pretty though and lurking beneath all that cream, strawberries and meringue is the hugest crack right in the middle of the cheesecake – so if your’s does the same, just cover it like I did!
I never used to think of a baked cheesecake as ‘patisserie’, however when someone like Christophe Michalak makes cheesecake, I think I can make it on here. I didn’t have a plan to make this dessert, but when Thornback & Peel got in touch and asked if I would like to have one of their tote bags and some of their items for a giveaway (mentioned later), I knew I had to make something thoroughly British for this British company. What better fruit to use than strawberries, especially as they have a range celebrating this amazing berry.
I’m a huge fan of Thornback & Peel, I own a lot of their products, from cushions to oven gloves and aprons, so I’m really pleased they asked me to share what I carry in my #TandPTote. Unsurprisingly, my tote generally contains food shopping, especially now there is a charge for plastic bags. I know that makes me sound very penny pinching, but instead of carrying a scrunched up ‘bag for life’ to the supermarket, I’d much rather have one of these totes stowed away in my handbag.
I opted for the rabbit and cabbage #TandPTote which is one of my favourites. I’m probably biased though as I had a house rabbit for 9 years! This bag is great, it’s the perfect size and you can fit a lot in it, it’s also very comfortable. If you feel like getting your own #TandPTote you can see them all here and if you use the code: PATISSERIE you can get a further 15% off a tote bag, or anything else from their range, the code is valid until midnight on 08/07/2016 and it cannot be used in conjunction with any other discounts.
This cheesecake is really simple to make and it can be made in advance and then decorated just before serving. Also if you want to change things by using other berries, I wont mind, although I think it works best with strawberries.
- 150g Digestive biscuits
- 75g Unsalted butter, plus extra for greasing
- 900g Full-fat cream cheese
- 200g Caster sugar
- 200ml Soured cream
- 40g Plain flour
- 3 Eggs
- 1 Egg yolk
- 2 Tsp Vanilla extract
- ***Mini meringues***
- 2 Egg whites
- 100g Caster sugar
- ***To decorate***
- 300ml Whipping Cream
- 400g Strawberries
- 50g Strawberry puree
- Preheat the oven to 180C Fan/350F/Gas 4 and grease and line the base of a 23cm cake tin that is at least 5cm deep.
- Place the biscuits in a food processor or mini chopper and blitz them until they are like breadcrumbs. Melt the butter and then pour in the biscuits and mix to coat evenly. Press the biscuits into the base of the prepared pan, use your hand to make sure they are pressed down evenly.
- Bake in the oven for 10 minutes, then remove from the oven and put to one side to cool, reduce the oven temperature to 160C.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese and sugar until smooth. Add the flour and soured cream and beat again.
- Slowly add the eggs and vanilla extract, beat the mixture so that it is fully combined. Pour the mixture onto the biscuit base and level with a spatula. Bake in the oven for 45 minutes, the cheesecake will be just set with a slight wiggle and a golden edge.
- Leave the cheesecake in the oven, with the door ajar and the oven off, this will help stop the cheesecake from cracking on top.
- While the cheesecake is cooling make the meringues, whisk the egg whites in a clean bowl and when they are white and frothy slowly add the sugar a spoonful at a time.
- Keep whipping the egg whites until they are thick and glossy and form a stiff peak.
- Using a French piping tip, pipe small meringue blobs onto a baking sheet lined with baking parchment.
- Bake the mini meringues preheat the oven to 120C/100C Fan, when up to temperature bake for 2 hours and leave in the oven to cool.
- To decorate the cooled cheesecake, whip the cream until it holds stiff peaks. Using a star piping nozzle pipe swirls of cream onto the cheesecake, so that all of the cream is used up and work upwards so the cream is higher in the middle.
- Drizzle the strawberry puree over the cream, you may not need all of it, but use as much as you like.
- Slice the strawberries and arrange them on top of the cream in a circular pattern and dot the top of the cheesecake with the cooked meringues.
Thornback & Peel have very kindly donated a strawberry gift set to giveaway to one of my readers. This has an RRP of £51 and I’m sure you’ll agree, it’s gorgeous.
Also if you want to buy one of their lovely tote bags, or anything else from their range, they have an exclusive 15% off code for my readers to use. Visit their site and use the code: PATISSERIE, the code is valid until midnight on 08/07/2016 and it cannot be used in conjunction with any other discounts. Remember to share what you carry in your #TandPTote on social media too.
Thanks for reading.