No longer do you have to choose between cheesecake and pavlova. This stunning dessert is the best of both worlds - a delicious pavlova base with a light and creamy passionfruit cheesecake filling, all topped with the best summer seasonal fruit.
Ingredients
- 4 egg whites
- 1 cup caster sugar
- 1 tsp cornflour
- 1/2 tsp lemon juice
- 1 tsp vanilla extract
- 1 tub cream whipped *extra
- 1 cup mixed berries *to serve
- 1 cup passionfruit *to serve
- 1 mango *to serve
For filling
- 300 ml cream
- 2 tsp gelatine
- 500 g cream cheese
- 3/4 cup caster sugar
- 170 g tinned passionfruit pulp seeds removed
Method
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Step 1Preheat oven to 140C (120C fan-forced). Remove the base from a 22-24cm springform tin and set aside. Line the sides with baking paper, coming up a few centimetres above the edge. Place on a flat oven tray lined with paper.
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Step 2Whip egg whites until soft peaks form. With the beaters running, add caster sugar one spoonful at a time, mixing well in between each addition. This will take some time, but is important for the finished result. Add the cornflour in with the last spoonful of sugar. Continue mixing for 5-10 minutes until the sugar has dissolved completely. You can test this by rubbing a little of the mixture between a finger and thumb - it should be completely smooth. Add lemon juice and vanilla and continue mixing for another minute.
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Step 3Spoon into prepared tin (the meringue will be sitting directly on the lined tray), smoothing down the top evenly. Place in the oven and bake for 1.5 hours. Without removing pavlova, turn off oven, open the door slightly and allow to cool for a couple of hours or overnight.
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Step 4To make filling: beat cream until thick. Set aside. Dissolve gelatine in 1/4 cup boiling water. Set aside. Whip together cream cheese with caster sugar until smooth. Add dissolved gelatine and strained passionfruit and beat well. Fold through whipped cream.
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Step 5Spoon filling into tin on top of pavlova base, pushing it right to the edges and smoothing out evenly on top. Refrigerate for 4 hours to set completely.
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Step 6Just prior to serving, remove from fridge. Tilt tin and carefully remove paper from base, then place on serving platter. Unlock spring and carefully remove tin - you may need to first slide a knife around between tin and paper to unstick it. Pull off paper. Spread extra whipped cream around the sides to cover any imperfections. Top with fruit and serve.
Recipe Notes
You will need to begin this well ahead of time to give the pavlova time to cool in the oven.
You could complete this step the night before and leave the pav in the switched-off oven overnight.
When preparing your tin, choose a tray that fits in the fridge as the cheese-lova will need to stay on it until it has set completely.
Make sure eggs and cream cheese are at room temperature before beginning each stage.
I used a stand mixer with a whisk attachment for both stages, but hand-held beaters will suffice.
You can add as much fruit as you like. Measurements are a guide only.
This recipe was inspired by Sara McCleary's Cheeselova, which first appeared on Belly Rumbles.
This recipe was photographed by Greer Worsley for Australia’s Best Recipes.
Recipe Reviews (5)
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