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.
Cook time 90 min
Prep time 30 min
Ingredients:
4 yolks1/3 cup sugar
1 tsp corn flour
1 tsp vinegar
1/2 tsp vanilla extract
1/2 cup butter
1/3 cup lemon juice
2 tbsp lemon zest
1 cup heavy whipping cream
1 cup cream cheese
1 tbsp powdered sugar
1 cup raspberries
2 tbsp pistachio nuts
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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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 per serving
10 ServingsCalories 290kcal
Protein 4.52g
Carbohydrates 14g
Fiber 1.33g
Sugar 11g
Fat 24g
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