- 250g butternut snap biscuits
- 80g butter, melted
- 8 gelatine leaves
- 250g cream cheese, softened
- 1 1/4 cups caster sugar
- 2 teaspoons vanilla extract
- 1/3 cup plain Greek-style yoghurt
- 1 1/2 cups frozen raspberries
- 1 cup sparkling wine
- 300ml thickened cream, whipped
- Fresh raspberries or frozen raspberries, thawed, to serve
- 2 egg whites
- 1/2 cup caster sugar
- Pinch of cream of tartar
- 1 teaspoon plain flour
Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides.
Using a food processor, process biscuits until finely chopped. Add butter. Process until well combined. Press mixture evenly over base of prepared pan. Refrigerate.
Place 3 gelatine leaves in a bowl of water. Set aside for 5 minutes to soften.
Meanwhile, using an electric mixer, beat cream cheese, 1/4 cup sugar and vanilla until light and fluffy. Add yoghurt. Beat until just combined.
Squeeze excess water from gelatine leaves and place in a small saucepan over low heat. Cook for 30 seconds or until melted. Gradually beat hot gelatine mixture into cream cheese mixture. Spoon over prepared base. Level with a spatula. Refrigerate for 1 hour or until set.
Meanwhile, place raspberries, wine, remaining sugar and 3/4 cup water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium-high. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Remove from heat.
Place remaining gelatine leaves in a bowl of water. Stand for 5 minutes. Strain raspberry mixture over a heatproof jug. Discard solids. Squeeze excess water from gelatine. Add to hot raspberry mixture. Stir until dissolved. Set aside for 1 hour or until cool.
Pour raspberry jelly over cheesecake layer in pan. Refrigerate for 4 hours or until set.
To make pavlova topping, preheat oven to 150C/130C fan-forced. Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides. Using an electric mixer, beat egg whites, sugar and cream of tartar together for 6 to 8 minutes or until meringue is thick and glossy and sugar has dissolved. Add flour. Beat until just combined. Spoon mixture into prepared pan. Level with a spatula. Bake for 30 minutes or until top is just firm to touch. Turn oven off. Cool pavlova in oven with door ajar.
Lift cold pavlova out of pan. Carefully turn, top-side down, onto top of jelly. Remove and discard baking paper. Dollop with whipped cream and top with raspberries. Serve.
Amount Per Serving Calories 277Total Fat 16.5gSaturated Fat 10.9gCholesterol 38mgSodium 163mgCarbohydrates 25.8gFiber 2.4gProtein 3.7g