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Pavlova Cheesecake

This recipe is for a pavlova cheesecake that consists of 3 parts: 1) Meringue nests that are baked for 2 hours at 110°C/230°F until chewy inside and baked outside. 2) A cream cheese filling made by beating cream cheese, sugar and heavy cream until light and fluffy. 3) A strawberry sauce made by mashing strawberries, icing sugar and balsamic vinegar. The cheesecake is assembled by piping the cream cheese filling into the meringue nests, topping with the strawberry sauce and berries.

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Dimitrios Amorgianos
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390 views1 page

Pavlova Cheesecake

This recipe is for a pavlova cheesecake that consists of 3 parts: 1) Meringue nests that are baked for 2 hours at 110°C/230°F until chewy inside and baked outside. 2) A cream cheese filling made by beating cream cheese, sugar and heavy cream until light and fluffy. 3) A strawberry sauce made by mashing strawberries, icing sugar and balsamic vinegar. The cheesecake is assembled by piping the cream cheese filling into the meringue nests, topping with the strawberry sauce and berries.

Uploaded by

Dimitrios Amorgianos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Recipe Category / Sweets / Desserts

Pavlova Cheesecake

20' 1 hour' 90' 4 1


Ηands on Hands off Cook Time Portion(s) Difficulty

Ingredients

For the meringues

5 egg whites
1 pinch salt
150 g granulated sugar
150 g icing sugar
1 teaspoon(s) vanilla extract

For the creamcheese filling

250 g cream cheese, at room temperature


500 ml heavy cream 35%
100 g granulated sugar
1 teaspoon(s) vanilla extract

For the strawberries

500 g strawberries, washed, cut stems, cut into


8 pieces or mixed forest fruit
Method 1 tablespoon(s) icing sugar
1 tablespoon(s) balsamic vinegar
For the meringues
Διατροφικός πίνακας
Preheat oven to 110* C (230* F) Fan.
Beat the egg whites and salt in a mixer, until the mixture comes together and begins
Nutrition information per 100 gr.
to rise.
The salt helps the meringue stiffen more.
Add the granulated sugar in batches while beating for at least 3 minutes, until the sugar 220 6.3 29.0
dissloves completely. Calories 9.9 Saturated Total Carbs
(kcal) Total Fat (g) Fat (g) (g)
Add the icing sugar and continue beating, until the meringue becomes bright and shiny.
Add the vanilla and beat on high speed, until stiff peaks form.
Take a pastry bag and add a star tip. 11 % 14 % 32 % 11 %
Add some red food color paste and use a pastry brush to spread it all over the interior
of the pastry bag.
Add the meringue, seal pastry bag and cut open at the tip.
29.0 3.1 1.2 0.21
Pipe some meringue onto the baking sheet and cover with parchment paper. This will
Sugars (g) Protein (g) Fibre (g) Sodium (g)
help keep the paper and meringues in place while baking.
Pipe meringue nests onto the baking sheet. Pipe out smaller meringues with your
32 % 6% 5% 4%
lefover meringue.
Bake for at least 2 hours. Of course this also depends on their size. For meringues that
are 1-2 cm in diameter, 2 hours is enough.
We want the exterior to be baked but the interior to be chewy.

For the cream cheese filling:

Beat the cream cheese and sugar in a mixer.


Lower the speed and beat for 2-3 minutes, until it is light and fluffy .
Scrape down the sides of the mixer’s bowl.
Add the heavy cream and beat until the mixture thickens.

For the berry sauce:

Mash the berries along with the icing sugar and balsamic cream with a mortar and
pestle, until it becomes a sauce. Refrigerate for 1/2 an hour to chill.

To assemble and serve:

Pipe some of the cream cheese filling on to a serving plate. Place a meringue nest on
top. This will help the meringue stay in place.
Pipe the filling into the meringue nest.
Drizzle with chilled berry sauce.
Add some whole berries.
Crush some of the smaller meringues over the top.
Serve, share and enjoy!

Tip

If you want to make your meringues multicolored, use food coloring and a pastry brush to
paint the inside of the piping bag before adding the mixture.

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