Pavlova Cheesecake

by Lisa Goldberg

on Nov 27

With a creamy curd layer and a fruity burst of raspberries, this pavlova cheesecake is a refreshing way to end off a summer barbecue with family and friends.

Prep: 4:55

Cook: 1h:40min

Servings: 8

INGREDIENTS

3 egg whites, at room temperature
215g (1 cup) caster sugar
1 teaspoon cornflour
1/2 teaspoon 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

LEMON CURD CHEESECAKE FILLING

250g cream cheese, at room temperature
70g (1/3 cup) caster sugar
2 tablespoons fresh lemon juice
2 tablespoons warm water
2 teaspoons gelatine powder
300ml carton thickened cream
145g (1/2 cup) lemon curd

METHOD

Step 1

Preheat oven to 120C/100C fan forced. Grease and line a 6.5cm deep, 12 x 27cm (base measurement) loaf pan with baking paper, extending 2cm above the sides.
Step 2

Use a whisk attachment on electric beaters to whisk the egg whites in a clean, dry bowl 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. Beat in the cornflour and vinegar. Spoon the meringue mixture into the prepared pan and smooth the surface. Bake for 1 hour 30 minutes or until the meringue is crisp and dry. Turn off the oven. Leave meringue in oven, with the door closed, to cool completely.
Step 3

To make the cheesecake filling, use an electric beater to beat cream cheese and sugar in a bowl until smooth. Beat in the lemon juice. Place the water in a small heatproof bowl. Sprinkle over the gelatine and stir until well combined. Place the small bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until the water comes halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Add the gelatine mixture to the filling and beat until combined.
Step 4

Use clean electric beaters to beat the cream in a bowl until soft peaks form. Fold into the cream cheese mixture. Add the lemon curd and fold in lightly to create a swirled effect. Spoon on top of the pavlova base. Smooth the surface. Place in the fridge for 3-4 hours to chill and firm.
Step 5

Meanwhile, place the frozen raspberries in a bowl and sprinkle with the remaining sugar. Set aside for 2 hours to thaw and for the sugar to dissolve. Use a fork to mash the raspberry mixture. Transfer to a sieve over a bowl. Use the back of a spoon to press as much juice as possible into the bowl. Discard the seeds. Set aside.
Step 6

Line a baking tray with baking paper. Place chocolate in a small microwave-proof bowl. Heat on Medium, stirring every 30 seconds, for 2-3 minutes or until the chocolate is melted. Drizzle chocolate over the lined tray. Tilt the tray so the chocolate runs in different directions. Set aside for 10 minutes to set. Break into large pieces.
Step 7

Use a balloon whisk to whisk the creams in a bowl until soft peaks form. Use a large spatula to transfer cake to a serving plate. Spoon cream over the top. Top with the raspberries and chocolate pieces. Drizzle with passionfruit pulp and raspberry sauce.