Pavlova Cheesecake (kiwi Pavlova Cheesecake)
Indulge in the delightful fusion of two classic Australasian desserts with this Pavlova Cheesecake recipe. The light and airy pavlova meets the creamy and decadent cheesecake, creating a dessert that is sure to impress.
Ingredients
- 4 large egg whites
- 1 cup caster sugar
- 1 teaspoon cornflour
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 kiwifruit, peeled and sliced
Instructions
- Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites until stiff peaks form. Gradually add the caster sugar, cornflour, white vinegar, and vanilla extract, and continue to beat until the mixture is glossy.
- Spoon the pavlova mixture onto the prepared baking sheet, shaping it into a circle with a slight indentation in the center. Place it in the oven and reduce the temperature to 120°C (250°F). Bake for 1 hour, then turn off the oven and let the pavlova cool inside.
- In a separate bowl, whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread the cream cheese mixture over the cooled pavlova, then arrange the sliced kiwifruit on top.
- Refrigerate the pavlova cheesecake for at least 4 hours before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 18g
Supplies
Baking sheet Parchment paper
Tools
Mixer Bowls Whisk Spatula
Serving suggestions
Serve slices of the Pavlova Cheesecake with a dollop of whipped cream and extra sliced kiwifruit for a stunning presentation.
Tips & tricks
For best results, make sure the egg whites are at room temperature before whipping for the pavlova.
Cost
$15