STEP 1: Prepare the Pavlova Base

To start, preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper, and draw a circle about 8 inches in diameter on the paper. This will serve as a guide for shaping your meringue.

In a clean, dry bowl, beat the egg whites on medium speed until they form soft peaks. Gradually add the granulated sugar, about one tablespoon at a time, ensuring the sugar fully dissolves into the egg whites. Continue beating until the meringue becomes glossy and stiff peaks form, which should take about 5 minutes.

Next, gently fold in the cornstarch, vinegar, vanilla extract, and a pinch of salt. These ingredients help stabilize the meringue and give it the signature lightness.

Spoon the meringue onto the prepared parchment paper, shaping it into a smooth, even layer inside the circle. You want the edges to be slightly higher than the center to form a shallow bowl shape that will hold the cheesecake filling later.

Place the meringue in the preheated oven and bake for 1 hour. After an hour, turn off the oven and leave the meringue in the oven to cool for at least 1 hour or until it is completely cool. This helps to prevent cracks from forming. Once cool, carefully remove the meringue from the parchment paper and set it aside.

STEP 2: Make the Cheesecake Filling

While the Pavlova base is cooling, you can prepare the creamy cheesecake filling. In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy. This will take about 2 minutes with an electric mixer on medium speed.

Add the vanilla extract and sour cream, mixing until well combined. Set the mixture aside.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. If you’re using gelatin for a firmer cheesecake filling, dissolve the gelatin in 1 tablespoon of water and then add it to the simmering cream. Stir until the gelatin has completely dissolved and the mixture is smooth.

Allow the cream to cool for a few minutes before gradually adding it to the cream cheese mixture. Beat the mixture until it is smooth and well combined. The filling should be thick, creamy, and spreadable.

STEP 3: Assemble the Pavlova Cheesecake

Once the Pavlova base has cooled and the cheesecake filling is ready, it’s time to assemble the dessert.

Carefully spoon the cheesecake filling into the center of the meringue base, spreading it evenly. Leave a small border around the edges so that the light, crisp meringue is still visible. Use a spatula to smooth the top and sides of the filling.

Place the dessert in the refrigerator to chill for at least 3-4 hours, or preferably overnight. This will allow the cheesecake filling to firm up and fully set.

STEP 4: Add the Topping

Just before serving, top the Pavlova Cheesecake with fresh fruits. Choose fruits that contrast beautifully with the creamy white filling, such as berries, kiwi, passion fruit, or citrus slices. You can arrange the fruits in a decorative way, ensuring each slice of cheesecake has some fruit for that perfect balance of flavor.

If desired, drizzle a little honey or fruit syrup over the top for a touch of sweetness, or garnish with a few fresh mint leaves for added color and freshness.