Blueberry cheesecake pavlova
Serves: 8-10
Prep time: 30 mins Total time: 
Recipe photograph by Martin Poole
Blueberry cheesecake pavlova
Whip up a relaxed dig-in summer pud, perfect for parties
Serves: 8-10
Prep time: 30 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
425Kcal
Fat
24gr
Saturates
16gr
Carbs
46gr
Sugars
43gr
Fibre
1gr
Protein
5gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 4 medium egg whites
- 225g caster sugar
- 2 tsp cornflour
- 1 tsp white wine or cider vinegar
For the filling and topping
- 500g blueberries
- 50g caster sugar
- 2 limes
- 300g full-fat soft cheese
- 300ml whipping cream
- ½ tbsp vanilla bean paste or extract
- 1 or 2 oaty or shortbread biscuits, crushed (optional) - use gluten-free if required
- mint leaves to garnish
Step by step
Get ahead
The pavlova base can be made up to a week ahead if stored in an airtight container. Make the cheesecake filling and blueberry drizzle up to 24 hours ahead.
- Preheat the oven to 150°C, fan 130°C, gas 2. Line a large baking tray (at least 28 x 38cm) with baking paper.
- Put the egg whites in a large mixing bowl with a pinch of salt. Using an electric whisk, start to beat them on a low speed until quite frothy. Gradually increase the speed and continue to whisk until thick and stiff. Add the sugar, a spoonful at a time, whisking well, until you have a stiff, shiny meringue. Finally, briefly beat in the cornflour and vinegar.
- Spoon the meringue onto the baking tray and spread out to a rectangle about 25 x 35cm, lightly swirling the surface and making the sides a little higher. Place in the oven and immediately reduce the oven temperature to 120°C, fan 100°C, gas ½. Bake for 1½ hours. Turn off the oven and leave the pavlova inside to cool down and dry out, for at least 1 hour, preferably longer.
- Make the blueberry drizzle by putting 200g blueberries in a small pan with 25g of the sugar and the juice of 1 lime. Cover and cook gently for 5 minutes or until the blueberries have burst and look saucy. Whiz to a purée and set aside to cool; chill until needed.
- For the cheesecake filling, put the soft cheese, cream, vanilla, the final 25g caster sugar and the zest and juice of 1 lime in a mixing bowl. Whisk together until thickened but still spreadable. Chill until needed.
- When ready to assemble (up to 2 hours before serving), carefully peel the base paper from the meringue and transfer it to a serving platter or board. Dollop the cheesecake filling on top, spread it out then scatter with the biscuit crumbs if using, and the fresh blueberries. Drizzle with some of the blueberry purée (serve the remainder in a jug), and scatter with mint leaves to serve.
