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.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.