This Eton mess cheesecake recipe combines an all-time favourite dessert with a quintessentially British classic in one delicious dish. It's perfect for a summer garden party or if you want a stunning dessert to enjoy while watching the 2025 Wimbledon Championships.

Sharing this recipe, The Groovy Food Company said: "Let me introduce you to an innovative twist on a quintessentially British Dessert: The Eton Mess Cheesecake! With such a combination of textures and flavours - from crunchy to creamy, tart and sweet - this dish is the perfect way to stimulate the taste buds and is sure to be a crowd pleaser for anyone entertaining this summer."

Ingredients

100g butter plus extra for the tin

200g digestive biscuits

375g mascarpone

420g full-fat cream cheese

150g icing sugar plus two tbsp for the strawberries

One vanilla pod seeds scraped, pod reserved

225ml double cream

600g strawberries hulled, larger ones cut in half

One tbsp balsamic vinegar

10 shop-bought mini meringues

Agave (optional)

Method

Grease a 20cm springform tin and cover the bottom with a circle of baking parchment. Crush the biscuits into fine crumbs by placing them in a plastic bag and smashing them with a rolling pin, or alternatively, use a food processor for a quicker method.

Gently melt the butter, then combine it thoroughly with the biscuit crumbs. Press the mixture firmly into the base of the prepared tin to form an even, compact layer. Chill in the refrigerator for one hour until fully set.

In a mixing bowl, use an electric whisk to blend the cream cheese, mascarpone, caster sugar, scraped vanilla seeds, and a small pinch of salt until the mixture is thick and completely smooth. Gradually add the double cream and mix again just until everything is evenly combined.

Spoon this mixture over the chilled biscuit base, level the surface with a spatula, and refrigerate for a minimum of four hours or leave overnight to firm up.

Roughly thirty minutes before serving, place the strawberries in a bowl along with two tablespoons of icing sugar, the balsamic vinegar, and the empty vanilla pod. Give the mixture a single gentle stir, then leave it to stand so the strawberries soften slightly and begin to release their juices.

Pass a quarter of the fruit and some of the juice through a sieve to create a thick purée, or use a food processor to blend until smooth.

When ready to serve, run a knife around the inner edge of the tin to loosen the cheesecake, then carefully remove the outer ring.

Arrange the remaining strawberries on top, adding pieces of meringue - some left whole, others gently crushed for texture. Finish by drizzling over the strawberry purée and the agave before presenting.