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Pavlova cheesecake

The best of both worlds. - by Elle Vernon
  • 02 Dec 2021
Pavlova cheesecake
Prep: 25 Minutes - Serves 10
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Take two of Australia's most popular desserts, a pavlova and a cheesecake, and combine them to make the ultimate crowd-pleaser. Your guests won't be able to get enough and will be coming back for more.

After more sublime pavlova recipes?

Ingredients

Cooking oil spray, to grease

200g Lemon Crisp biscuits

50g butter, melted

3 tsp powdered gelatine

3 tbsp hot water

2x 250g blocks cream cheese, chopped, softened

½ cup icing sugar mixture

1 tsp vanilla extract

300ml thickened cream, plus extra 300ml whipped, to dollop

80g (8 pack) meringue nests

6 strawberries, hulled, thinly sliced

½ x 125g punnet blueberries

½ mango, fresh thinly sliced

10 cherries (or raspberries)

Pulp of 2 passionfruit

Mint leaves to garnish

Method

  1. Grease a 20cm round spring-form cake tin with cooking oil. Line base and sides with baking paper.

  2. Put biscuits into the bowl of a food processor and process until fine crumbs form, then transfer to a large bowl and stir in butter. 

    Step @stepIndex

    Step 2   Photo: Andre Martin

  3. Pour into prepared tin and use bottom of a glass to smooth surface. Freeze for 15 minutes.

    Step @stepIndex

    Step 3   Photo: Andre Martin

  4. Meanwhile, to make filling, put gelatine into a small jug and mix with water. Set aside for 5 minutes. Microwave on high/100% for 30 seconds or until gelatine has dissolved, then set aside to cool for 2 minutes.

  5. Put cream cheese, icing sugar mixture and vanilla into a large bowl and beat with an electric mixer on low until the sugar is incorporated, then increase speed to medium and beat until mixture is smooth. Add gelatine mixture and beat again until well incorporated. Fold in whipped cream. Break 5 meringue nests into bite size pieces and fold into the cream cheese mixture. Spoon mixture on top of chilled biscuit base and smooth surface using the back of a spoon. Chill in fridge for 2 hours to set.

    Step @stepIndex

    Step 5   Photo: Andre Martin

  6. Remove cake from tin and transfer to a serving plate. Dollop with cream, spreading to cover the top of the cake. 

    Step @stepIndex

    Step 6   Photo: Andre Martin

  7. Decorate with remaining meringue nests, broken into pieces. Use as little or as much as you desire. Top with strawberries, blueberries, mango and cherries. Garnish with mint leaves and drizzle with passionfruit pulp.

    Step @stepIndex

    Step 7   Photo: Andre Martin

If the cake sets for more than 2 hours the meringue inside will break down and seep (it will still be edible). If you'd like to avoid that, only set it for 2 hours. Alternatively, omit the meringue inside and just add to the top as decoration.

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  • Food
  • Desserts Recipes
  • Cheesecake Recipes
  • Cake Recipes
  • Christmas Recipes
Elle Vernon
Elle Vernon
Elle is an experienced food editor, food stylist, chef and home economist. She always has tips, tricks and sneaky cheats up her sleeve to help everyone, no matter their cooking ability, to create delicious food for family and friends that impresses without the stresses.

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