Pavlova Cheesecake
Prep time
Cook time
Total time
Serves: 12 Slices
  • Base
  • 130g Vanilla Wine Biscuits, available from Countdown
  • 65g Butter
  • Filling
  • 250g Cream Cheese
  • 65g Caster Sugar
  • 1 Teaspoon Vanilla Extract
  • 150ml Cream
  • 1 ½ Teaspoon Gelatine
  • 1 Tablespoon Boiling Water
  • Topping
  • 200ml Cream
  • 1 ½ Tablespoon Icing Sugar
  • Meringues, available from Countdown
  • Strawberries
  • Kiwi fruit
  • Blueberries
  1. To make the base, line a 20cm circular baking tin (springform works great) with foil or cling film and set aside.
  2. Blitz vanilla wine biscuits in a food processor until a fine crumb.
  3. In a medium saucepan melt the butter before mixing in the biscuit crumb until combined. Press mixture into the base of your prepared tin and place in the fridge while you start on the filling.
  4. For the cheesecake filling start by whipping the cream until it reaches a soft peak with a hand held beater and set aside.
  5. In a ramekin, add the boiling water and sprinkle the gelatin over top, mix to dissolve and then set aside to cool slightly.
  6. Either using a free-standing mixer or hand beater again, add the cream cheese, sugar and vanilla extract and beat on a medium speed until smooth. Turning the mixer down, slowly pour in the gelatine mix before giving one last blast.
  7. Fold through the whipped cream until incorporated and then pour filling over prepared base.
  8. Chill in the fridge over night or a minimum of 4 hours.
  9. When you’re ready to serve your cheesecake, it’s time to dress it up. Whip cream, cut up berries and add to the top of your cheesecake as you would a pavlova. Don’t forget to add crushed meringue for that extra crunch.
  10. Get as creative as you like, slice, serve, kiwi summer!
Recipe by Baker Gatherer at