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Pavlova cheesecake
Pavlova cheesecake
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Prep Time:
295 minutes
Cook Time:
100 minutes
Total Time:
395 minutes
Dreamy pavlova cheesecake with creamy curd and raspberry burst.
Ingredients:
  • 3 egg whites, at room temperature
  • 2.50 gm cornflour
  • 1/2 tsp white vinegar
  • 250g frozen raspberries
  • 200g white chocolate melts
  • 185ml (3/4 cup) double cream
  • 125ml (1/2 cup) thickened cream
  • 125g punnet fresh raspberries
  • 2 passionfruit, halved
  • 250g cream cheese, at room temperature
  • 70g (1/3 cup) caster sugar
  • 42.00 gm fresh lemon juice
  • 40.00 gm warm water
  • 6.00 gm gelatine powder
  • 300ml carton thickened cream
  • 145g (1/2 cup) lemon curd
Instructions:
  • Preheat your oven to 120C/100C fan forced. Prepare a 6.5cm deep, 12 x 27cm loaf pan by greasing and lining it with baking paper, ensuring it extends 2cm above the sides for easy removal later.
  • Whisk egg whites in a clean, dry bowl using an electric mixer with a whisk attachment until firm peaks form. Gradually add 3⁄4 cup sugar, 1 tablespoon at a time, beating constantly until sugar dissolves, and the mixture is thick and glossy. Incorporate cornflour and vinegar. Spoon the meringue mixture into the prepared pan, smooth the surface, and bake for 1 hour 30 minutes until crisp and dry. Turn off the oven and let the meringue cool completely inside with the door closed.
  • For the cheesecake filling, beat cream cheese and sugar in a bowl with an electric beater until smooth. Mix in the lemon juice. In a small heatproof bowl, combine water and gelatine, then place it within a larger heatproof bowl. Fill the larger bowl with boiling water, halfway up the side of the smaller bowl. Let it sit for 5 minutes until the gelatine dissolves, stirring occasionally. Add the gelatine mixture to the filling and combine thoroughly by beating.
  • Beat cream with electric beaters until soft peaks form. Fold into cream cheese mixture, then gently swirl in lemon curd. Spoon onto pavlova base, smooth the surface, and chill in the fridge for 3-4 hours before serving.
  • Place the frozen raspberries in a bowl, sprinkle with sugar, and set aside for 2 hours to thaw and dissolve the sugar. Mash the raspberry mixture with a fork, then strain over a bowl, pressing with a spoon to extract as much juice as possible. Discard the seeds and set the juice aside.
  • Prepare a baking tray by lining it with baking paper. Place the chocolate in a small microwave-proof bowl and heat on Medium, stirring every 30 seconds, until melted (about 2-3 minutes). Drizzle the melted chocolate over the lined tray, tilting it to create artistic patterns. Allow it to set for 10 minutes before breaking it into large pieces.
  • Whisk the creams in a bowl with a balloon whisk until soft peaks form. Transfer the cake to a serving plate using a large spatula. Spoon cream over the top, then sprinkle with raspberries and chocolate pieces. Finish by drizzling passionfruit pulp and raspberry sauce over the top.

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