Having made Chocolate Pavlova for the Daring Bakers' Challenge last month, I was inspired to make pavlova in cake or pie form. I thought it would also be more within my budget, if I used cream cheese instead of mascarpone cheese for the filling. And so I was able to come up with Chocolate Cheesecake Pavlova which is getting to be a big hit with family and friends. I can't seem to make enough of this dessert. It's so easy and simple to make but at the same time, it's delicious and tastes heavenly.
For the pavlova base, I followed the DB recipe, it's very simple and easy to make
Egg whites 3
Granulated sugar 1/2 c + 1 tablespoon
Cocoa Powder 1/3 c
Powdered Sugar 1/4 c
Butter a pie pan and set it aside. Using the whip attachment of your mixer, whip the egg whites until foamy, add the granulated sugar a tablespoon at a time. Increase the speed of the mixer and whip until firm peak. Do not over whip. Combine the cocoa powder and the powdered sugar and carefully fold it into the whipped egg whites, making sure it is well incorporated and the mixture is uniformly chocolate colored. Spoon mixture onto prepared pie pan and spread it evenly. Bake in a preheated 200 degrees farenheit oven for 2 hours. Turn off oven and let the pavlova cool inside for 1 hour.
Filling:
Cream cheese 1 bar (225 grams), softened
All-purpose Cream 250 grams
Bittersweet Chocolate 200 grams
Chop the bittersweet chocolate, mix 125 ml of the cream with it and melt over double boiler until chocolate is melted. Set aside to cool. Using the whip attachment of your mixer, whip the remaining cream and the softened cream cheese until well blended and mixture has doubled in volume. Fold in the cooled cream and chocolate. Pour into cooled pavlova base and refrigerate 4 hours or overnight. Garnish with whipped cream and shaved chocolate. Serve cold.
Egg whites 3
Granulated sugar 1/2 c + 1 tablespoon
Cocoa Powder 1/3 c
Powdered Sugar 1/4 c
Butter a pie pan and set it aside. Using the whip attachment of your mixer, whip the egg whites until foamy, add the granulated sugar a tablespoon at a time. Increase the speed of the mixer and whip until firm peak. Do not over whip. Combine the cocoa powder and the powdered sugar and carefully fold it into the whipped egg whites, making sure it is well incorporated and the mixture is uniformly chocolate colored. Spoon mixture onto prepared pie pan and spread it evenly. Bake in a preheated 200 degrees farenheit oven for 2 hours. Turn off oven and let the pavlova cool inside for 1 hour.
Filling:
Cream cheese 1 bar (225 grams), softened
All-purpose Cream 250 grams
Bittersweet Chocolate 200 grams
Chop the bittersweet chocolate, mix 125 ml of the cream with it and melt over double boiler until chocolate is melted. Set aside to cool. Using the whip attachment of your mixer, whip the remaining cream and the softened cream cheese until well blended and mixture has doubled in volume. Fold in the cooled cream and chocolate. Pour into cooled pavlova base and refrigerate 4 hours or overnight. Garnish with whipped cream and shaved chocolate. Serve cold.
5 comments:
Oh my! This recipe looks so heavenly.
This recipe is wonderful. The texture looks lovely. I could imagine the creamness and crunchiness works well together.
What a fabulous idea to use the pavlova as a base for cheesecake. I looks scrumptious.
Gosh, this is a wonderful cheese cake, I am sure the combined flavor of sweet and cheesey is excellent.
Thanks for sharing!
Sawadee from Bangkok,
Kris
I love the idea of a cheesecake AND pavlova in one. Looks and sounds incredible! Crunchy and uber creamy..very intriguing!
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