awesome cheesecake pavlova recipe

i made this a couple of weeks ago for a family Sunday lunch, went down a storm, bloody delicious!!!

Why make the hard choice between cheesecake or pavlova when you can combine the two! 

Makes: Approx 7-8 portions
Preparation time: 10 minutes
Cooking time:-10-12 minutes

 

Ingredients

 

200g egg whites at room temperature (roughly 4-6 medium eggs)
pinch cream of tartar
400g castor sugar
1 tsp cornflour
1 tsp Balsamic vinegar
2 tsp vanilla essence

 

1 x 200g tubs full fat soft cheese
1 x 397g can condensed milk
100g blueberries
100g frozen raspberries, defrosted
finely grated zest and juice of 2 large lemons

 

Method

1. Pre-heat the oven to 120° C, Gas ½.
2. Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
3. Add half the sugar and whisk again, then finally add the rest of the sugar, whisking until very glossy and stiff. Do not over whisk.
4. Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, then mix well.
5. Spoon baking parchment roughly two 15cm discs, and place into the pre heated oven and cook for 1 hour 15 minutes.
6. Whisk the cream cheese and condensed milk together for 10 minutes.
7. Add the fruits (and raspberry juice) and mix well, finally add the lemon juice and zest and mix carefully.
8. Spoon onto the base meringue and top with the other.
9. Dust with icing sugar and chill for 1 hour.
10. Cut and serve with raspberry sauce and thick pouring cream.