What you need

  • 4 large eggs whites 
  • 115g caster sugar 
  • 115g icing sugar 
  • 250g white chocolate
  • 500g PHILADELPHIA cream cheese
  • 2/3 cup caster sugar 
  • 2 teaspoons gelatine dissolved in ¼ cup boiling water 
  • 300ml cream, whipped until stiff
  • 4-6 passionfruit, fresh 
  • 1-2 punnets strawberries
  • 1 punnet blueberries 
  • Extra white chocolate to decorate extra passionfruit and whipped cream to serve

How to make it

  1. PREHEAT oven 110°C (230°F). 
  2. REMOVE the base from a 24cm (9 inch) spring form pan. Put the base away as you wont need it for this recipe. 
  3. LINE a biscuit tray with baking paper. Place the (baseless) spring form pan on top of the tray. Line the spring form pan with a circle of baking paper (see below). Place egg whites in a large clean bowl (either for your stand mixer or to use with electric beaters). Using whisk attachment, whisk on high speed until the egg whites form stiff peaks. In other words the egg white stands up straight when the whisk is lifted from the bowl. 
  4. ADD caster sugar to your egg whites, a tablespoon at a time, whisking well between each addition. Continue until all the caster sugar has been added. The meringue will be thick and glossy when ready. 
  5. REMOVE bowl from stand mixer (or place beaters to the side). 
  6. SIFT half the icing sugar over the top of the mixture. With a spatula gently fold through. Repeat with the remaining icing sugar. 
  7. SPOON meringue into your prepared spring form pan that is resting on the lined baking tray. Smooth the mixture down so it creates and even top to the meringue. Bake in the oven for 1 hour and 45 minutes. The meringue will be a pale coffee colour. Turn the oven off, and leave meringue to cool in the oven, with the door open, for an hour. Then remove to a cooling rack to continue cooling. Do not remove the meringue from the tray or spring form pan.
  8. ONCE the meringue has completely cooled, you can continue to the next step. The meringue will take a couple of hours to cool completely. 
  9. MELT white chocolate via your preferred method. I melt mine in the microwave. Place melted chocolate to the side to cool while you continue on with the next step. 
  10. IN ¼ cup of boiling water add 2 teaspoons of gelatine powder. Mix well and dissolve the gelatine completely, set aside. 
  11. PLACE PHILADELPHIA cream cheese and caster sugar in a large bowl (either for your stand mixer or to use with electric beaters). Using whisk attachment, whisk on medium speed until the mixture is smooth. 
  12. CONTINUE whisking and add the melted white chocolate. Then whisk through the gelatine mixture. 
  13. REMOVE bowl from stand mixer (or place beaters to the side). Then fold through the whipped cream.
  14. POUR the cream cheese mixture over the top of your meringue base. Note that the base is still in the spring form tin and sitting on top of the lined baking tray.
  15. SMOOTH the cream cheese mixture with a spoon and place the Cheeselova in the fridge until set. This will take 3 – 4 hours. Or you can leave it overnight as I did. Once set you are ready to decorate.
  16. WITHOUT removing the Cheeselova from the spring form pan, gently remove the baking paper underneath. By keeping the Cheeselova in the tin it adds support to the dessert while you do this. Then gently place on your serving dish.
  17. ONCE securely on your serving dish, remove the spring form pan and surrounding baking paper. Smear extra whipped cream around the sides of the Cheeselova. Then top with passionfruit pulp, strawberries and blueberries.

Note: You don’t need to be restricted to berries. You can add any fruit you desire or even forgo fruit and top with shards of chocolate, caramel and toffee. Your choice of toppings is only restricted by your imagination. Go wild!


Recipe created by Bellyrumbles.