Lemon cheesecake pavlova
This Lemon Cheesecake Pavlova features a crispy meringue base topped with a creamy lemon curd and whipped cream, finished with fresh raspberries and pistachios. It's a light yet indulgent dessert perfect for any special 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.
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.
Lemon cheesecake pavlova FAQ:
Leftover Lemon Cheesecake Pavlova can be stored in the refrigerator for up to 2 days. It’s best to cover it with plastic wrap to prevent it from absorbing odors or drying out. Avoid freezing, as the texture may suffer.
The pavlova base is done when it has a crisp, dry exterior and can be easily lifted off the parchment paper. It should be pale in color and slightly hollow when tapped. The insides should remain soft and marshmallow-like.
Yes, you can substitute the heavy whipping cream with a non-dairy whipping cream for a dairy-free version. For the cream cheese, a dairy-free cream cheese alternative can also work. Adjust the sugar according to your taste preferences.
A 9-inch round cake pan or a large baking sheet lined with parchment paper can be used to shape the pavlova. Ensure the base is about 1 inch thick to achieve the right texture.
If the lemon curd doesn’t thicken after cooking, it may need more heat. Return it to low heat, stirring continuously until it thickens. If it’s still not thickening, you may want to whisk in an additional teaspoon of corn flour dissolved in a little water.
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.
Nutrition per serving
10 ServingsCalories 290kcal
Protein 4.52g
Carbohydrates 14g
Fiber 1.33g
Sugar 11g
Fat 24g
More recipes
Spinach scramble with red pepper and onion
Quick spinach scramble with red pepper and onion for breakfast.
26 Nov 2025Rice noodles with chicken & peanuts
A savory stir-fry of rice noodles, chicken, and peanuts.
04 Jan 2026Zucchini boats with lentil, spinach and mozzarella cheese
Delicious zucchini boats stuffed with spinach, lentils, and mozzarella.
07 Dec 2025Garlic butter pan-fried steak with onions
Sear beef fillet in garlic butter and serve with caramelized onions.
06 Jan 2026Orange passionfruit custards
Enjoy creamy orange passionfruit custards with a tropical twist.
10 Jan 2026Creamy cauliflower and potato soup with bacon
A rich and creamy soup with cauliflower, potatoes, and crispy bacon.
27 Dec 2025Ginger-lime seared ahi tuna with soy sauce and sesame oil
Quick and zesty ginger-lime seared ahi tuna dish.
19 Dec 2025