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Christmas Pavlova Cheesecake

Christmas Pavlova Cheesecake
Preparation time is 30minutes
Cook time is 2hours 5minutes
Total time is 2hours 35minutes
Serve is for 10 people
Difficulty level: 4 out of 4

17 Ingredients

Number of servings
10
Meringue
  • 4 eggs, at room temperature
  • 1/2teaspoons Mckenzies Cream Of Tartar
  • 1 cup caster sugar
  • 1tablespoons cornflour
White Chocolate Cream
  • 120grams white chocolate, chopped
  • 300milliliter thickened cream
  • 266grams Oreo cookies
  • 40grams butter, melted
  • 500grams Philadelphia Cream Cheese Block , cubed. softened
  • 1 cup caster sugar
  • 2teaspoons lemon zest
  • 1 1/2tablespoons cornflour
  • 3 eggs
  • 3 eggs
  • 300milliliter thickened cream
  • 60grams Cadbury Flake bar, crumbled
  • 250grams raspberries

Method

Step 1 of 8

Preheat oven to 190°C/170°C fan-forced. Grease a 24cm round springform pan. Line base and side with baking paper, extending paper 1cm above edge.

Step 2 of 8

Place cookies in a food processor and process until they resemble fine breadcrumbs. Add butter and process until combined. Using back of a metal spoon, press mixture over base of pan to compact. Chill in fridge.

Step 3 of 8

Using an electric mixer, beat cream cheese, sugar, zest and cornflour in a large bowl until smooth and combined. Add eggs and yolks, one at a time, beating well after each addition. Add cream and beat for 1 minute or until mixture thickens. Pour cream cheese mixture over base and bake for 1 hour or until just set in the centre.

Step 4 of 8

Meanwhile, make the meringue in the final 15 minutes of cheesecake cooking. Use an electric mixer to beat egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Combine sugar and cornflour in a separate bowl. Gradually add sugar mixture, 1 tbs at a time, to egg whites mixture, beating constantly until sugar has dissolved and mixture is thick and glossy.

Step 5 of 8

Remove cheesecake from oven. Reduce oven to 120°C/100°C fan-forced. Using back of a metal spoon, spread meringue over cheesecake to form swirls and peaks. Bake for 1 hour or until meringue is crisp and dry. Turn off oven and leave cheesecake in oven, with the door slightly ajar, until cooled completely.

Step 6 of 8

To make the white chocolate cream, place chocolate and half the cream in a microwave-safe bowl and microwave, uncovered, on medium for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth. Stand at room temperature until cooled and almost set.

Step 7 of 8

Using an electric mixer, beat remaining cream in a bowl until soft peaks form. Fold cream through white chocolate mixture.

Step 8 of 8

Decorate cheesecake with white chocolate cream, crumbled Flake bars and raspberries. Serve.

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