Pavlova Cheesecake

Over the last few weeks Mum, Dad, Mr B and I have been ramping the dessert wars to new heights.

There have been chocolate tarts, lemon meringue pies and now....just when we all promised to go 'back to basics' for the sake of sanity....we have the Pavlova Cheesecake.

I have to say that when this dessert is placed on the table it certainly does have the wow factor, it just looks spectacular. All the fabulous fresh fruit, whipped cream and crisp meringue you would associate with a pavlova paired with a tart creamy lemon cheesecake - this dessert is an absolute show stopper.

Pavlova Cheesecake

100g plain biscuits
86g butter, melted
500g cream cheese, softened
2 x 395g can sweetened condensed milk
3/4 cup lemon juice

Grease the base and sides of an 18cm round springform tin. Line the base and sides of the tin with baking paper.

To make the base, place the biscuits in a food processor and pulse until fine crumbs form. Add butter and pulse until combined. Using the back of a spoon or a glass, firmly press crumb mixture into base of pan.

To make filling, place softened cream cheese into the bowl of an electric mixer and beat until smooth. Add the condensed milk, one can at a time, beating between additions until combined. Add lemon juice and beat until thick, creamy and smooth.

Pour the filling over the base and smooth the surface. Refrigerate overnight or for at least 8 hours until set.

Remove the cheesecake from the tin and transfer to a cake plate or stand and smooth the edges. Serve with pavlova topping.

Pavlova Topping

300ml thickened cream, whipped
10-12 mini meringues
2 small kiwi fruit, peeled and sliced
125g strawberries, halved
170g tin of passionfruit pulp in syrup

Spoon the cream over the cheesecake. Top with meringue and fruit pieces and drizzle with passionfruit syrup to serve.

And say hello to awesome-ness.

The great thing about this recipe is that you can change the topping up to suit your mood....

Think whipped cream with bananas and caramel sauce.....

Think whipped cream with macerated strawberries....

Think whipped cream, raspberries and white chocolate.....

The possibilities and flavour combinations are endless!

Oh and definitely think about sneaking spoonfuls of the leftovers straight out of the fridge for breakfast....

Enjoy!!

Mrs B xx