Lemon cheesecake pavlova

Indulge in the perfect fusion of flavors with this Lemon Cheesecake Pavlova recipe. Featuring a luscious lemon curd made from yolks, sugar, and fresh lemon juice, atop a light and crispy pavlova base. Topped with creamy layers of whipped cream and cream cheese, and garnished with sweet raspberries and crunchy pistachio nuts, this dessert is a delightful treat for any occasion.

  • 26 Mar 2025
  • Cook time 90 min
  • Prep time 30 min
  • 10 Servings
  • 13 Ingredients

Lemon cheesecake pavlova

Lemon Cheesecake Pavlova is a delightful and elegant dessert that combines the light, crispy texture of a pavlova with the rich, creamy flavor of lemon cheesecake. This recipe is perfect for a special occasion or when you want to impress your guests with a beautiful and delicious treat.

Ingredients:

4 yolks
70g
1/3 cup sugar
63g
1 tsp corn flour
5g
1 tsp vinegar
5g
1/2 tsp vanilla extract
2g
1/2 cup butter
110g
1/3 cup lemon juice
63g
2 tbsp lemon zest
30g
1 cup heavy whipping cream
230g
1 cup cream cheese
230g
1 tbsp powdered sugar
16g
1 cup raspberries
150g
2 tbsp pistachio nuts
30g

Instructions:

1. Prepare the Lemon Curd:
- In a medium saucepan, combine the egg yolks and sugar. Whisk until well combined.
- Add the corn flour, vinegar, and vanilla extract. Mix thoroughly.
- Place the saucepan over low heat and cook the mixture, stirring constantly.
- Gradually add the butter and continue to stir until the mixture thickens to a custard-like consistency.
- Remove from heat and stir in the lemon juice and lemon zest.
- Transfer the lemon curd to a bowl, cover with plastic wrap, and let it cool completely in the refrigerator.
2. Prepare the Whipped Cream:
- In a large mixing bowl, beat the heavy whipping cream until soft peaks form.
- Add the powdered sugar and continue to beat until stiff peaks form.
- Set aside.
3. Prepare the Cream Cheese Mixture:
- In another bowl, beat the cream cheese until smooth and creamy.
- Gently fold in half of the whipped cream until well combined.
- Set aside the other half of the whipped cream for later.
4. Assemble the Pavlova:
- Spread the cream cheese mixture evenly on the pavlova base.
- Top with the cooled lemon curd, gently spreading it over the cream cheese layer.
- Spoon the remaining whipped cream over the lemon curd and spread it evenly.
- Decorate with fresh raspberries and chopped pistachio nuts.
5. Chill and Serve:
- Refrigerate the assembled pavlova for at least 1 hour before serving to allow the flavors to meld and the pavlova to set.
- Slice and serve chilled for a delightful dessert.

Tips:

- Ensure that your bowl and whisk are free from any grease or oil when whipping egg yolks. A clean bowl will help achieve maximum volume.

- Use room temperature eggs for easier separation and better volume when beating.

- Gradually add the sugar to the egg yolks to ensure it dissolves completely, resulting in a smoother texture.

- When making lemon curd, stir constantly to avoid curdling and ensure a smooth filling.

- Chill the heavy whipping cream and cream cheese before beating to achieve a stiffer and more stable cream cheese filling.

- Top the pavlova with fresh raspberries and chopped pistachio nuts just before serving to keep the toppings fresh and vibrant.

Lemon Cheesecake Pavlova is an exquisite treat that beautifully combines a crunchy, airy meringue base with a luscious lemon cheesecake filling. Topped with fresh raspberries and crunchy pistachios, it offers a burst of flavor and texture in every bite. Follow these tips and this recipe to create a dessert that's sure to dazzle your family and friends.

Nutrition Facts
Serving Size100 grams
Energy
Calories 290kcal14%
Protein
Protein 4.52g3%
Carbohydrates
Carbohydrates 14g4%
Fiber 1.33g3%
Sugar 11g11%
Fat
Fat 24g29%
Saturated 13g44%
Cholesterol 140mg-
Vitamins
Vitamin A 240ug27%
Choline 70mg13%
Vitamin B1 0.06mg5%
Vitamin B2 0.13mg10%
Vitamin B3 0.21mg1%
Vitamin B6 0.09mg5%
Vitamin B9 22ug6%
Vitamin B12 0.38ug16%
Vitamin C 7mg7%
Vitamin E 0.86mg6%
Vitamin K 3.37ug3%
Minerals
Calcium, Ca 70mg5%
Copper, Cu 0.07mg8%
Iron, Fe 0.51mg5%
Magnesium, Mg 11mg3%
Phosphorus, P 100mg8%
Potassium, K 150mg4%
Selenium, Se 6ug11%
Sodium, Na 90mg6%
Zinc, Zn 0.49mg4%
Water
Water 55g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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