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Jelly cheesecake slice with pavlova topping
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Prep Time:
360 minutes
Cook Time:
45 minutes
Total Time:
405 minutes
Indulge in a heavenly slice with biscuits, cheesecake, jelly, pavlova, whipped cream, and raspberries all layered together.
Ingredients:
  • 250g butternut snap biscuits
  • 80g butter, melted
  • 8 gelatine leaves
  • 250g cream cheese, softened
  • 268.75 gm caster sugar
  • 8.80 gm vanilla extract
  • 82.50 ml plain Greek-style yoghurt
  • 375.00 ml frozen raspberries
  • 250.00 ml sparkling wine
  • 300ml thickened cream, whipped
  • Fresh raspberries or frozen raspberries, thawed, to serve
  • 2 egg whites
  • 107.50 gm caster sugar
  • Pinch of cream of tartar
  • 1 tsp plain flour
Instructions:
  • Prepare the slice pan by greasing the 18cm x 28cm (base) pan and lining the base and sides with baking paper, making sure to extend the paper 2cm above the edges on all sides.
  • In a food processor, finely chop the biscuits, then add butter and process until fully combined. Press the mixture evenly onto the base of the pan and refrigerate.
  • Soak 3 gelatine leaves in a bowl of water and let them soften for 5 minutes.
  • With an electric mixer, whip together cream cheese, 1/4 cup sugar, and vanilla until airy. Incorporate yogurt and mix until just combined.
  • Remove excess water from gelatine leaves, then gently heat them in a small saucepan until melted. Slowly incorporate the warm gelatine into the cream cheese mixture. Spread over the prepared crust, smooth with a spatula, and chill for 1 hour until firm.
  • In a saucepan over medium heat, combine raspberries, wine, the rest of the sugar, and 3/4 cup water. Stir and cook for 5 minutes until the sugar dissolves. Increase the heat to medium-high, bring it to a boil, then reduce to low and simmer for another 5 minutes before removing from heat.
  • Soak the remaining gelatine leaves in water for 5 minutes. Strain the raspberry mixture into a heatproof jug, discard solids. Squeeze out excess water from the gelatine and add to the hot raspberry mixture. Stir until dissolved. Let it cool for about 1 hour.
  • Drizzle the raspberry jelly over the luscious cheesecake layer in the pan. Chill in the refrigerator for 4 hours, or until perfectly firm.
  • For the pavlova topping, preheat the oven to 150C/130C fan-forced. Grease an 18cm x 28cm slice pan and line it with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, whisk egg whites, sugar, and cream of tartar for 6 to 8 minutes until the meringue is thick and glossy. Fold in flour gently. Spread the mixture in the pan evenly with a spatula. Bake for 30 minutes until the top is just set. Let it cool in the oven with the door slightly open.
  • Gently invert chilled pavlova onto jelly. Peel off and discard baking paper. Top with whipped cream and fresh raspberries before serving.

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