Step 1: Prepare the Cake Tin
Start by greasing a 20cm round springform cake tin with cooking oil spray. It’s essential to ensure that the cake comes out easily after it has set. Line both the base and the sides of the tin with baking paper, allowing the paper to stick to the edges of the pan. This will prevent any sticking and make the removal process smooth and hassle-free.

Step 2: Make the Biscuit Base
Next, place the Lemon Crisp biscuits into a food processor and blitz them until they form fine crumbs. These biscuits will form the crunchy base of your cheesecake. Once the biscuits are finely crushed, transfer them to a large bowl and stir in the melted butter until the mixture is well combined. The butter will help to bind the biscuit crumbs together and give the base a firm, buttery texture.

Once the biscuit mixture is ready, pour it into your prepared tin and use the bottom of a glass or measuring cup to press it down firmly and evenly. This ensures that the base will set perfectly and be sturdy enough to support the creamy filling. Place the tin in the freezer for 15 minutes to allow the base to firm up before you proceed with the next steps.

Step 3: Prepare the Gelatine Mixture
While the biscuit base is chilling, it’s time to work on the gelatine mixture, which will help the cheesecake filling set perfectly. In a small jug, mix the powdered gelatine with hot water. Stir well and let the mixture sit for about 5 minutes to allow the gelatine to bloom. Once it has bloomed, microwave the mixture on high for 30 seconds or until the gelatine has dissolved completely. Allow the gelatine mixture to cool for 2 minutes before adding it to the cream cheese mixture.

Step 4: Make the Cream Cheese Filling
In a large bowl, combine the softened cream cheese, icing sugar mixture, and vanilla extract. Using an electric mixer, beat the ingredients on low speed until the sugar has dissolved and the mixture is smooth. Once the sugar is fully incorporated, increase the speed to medium and continue beating until the cream cheese is light and smooth. The cream cheese should have a silky texture with no lumps.

Next, add the cooled gelatine mixture to the cream cheese mixture and beat again until it’s fully incorporated. The gelatine ensures that the cheesecake will have the perfect consistency once it sets. Gently fold in the thickened cream, which has been whipped to soft peaks, to give the filling a light, airy texture. Finally, break 5 of the meringue nests into bite-sized pieces and fold them into the mixture for that signature pavlova crunch.

Step 5: Assemble the Cheesecake
Once your cream cheese mixture is ready, carefully spoon it onto the chilled biscuit base in the springform tin. Use the back of a spoon to smooth the top and ensure an even layer. This will form the creamy layer of the cheesecake, which will contrast beautifully with the crunchy meringue and the fresh fruit topping. Place the cheesecake in the refrigerator and let it chill for at least 2 hours, or until it has fully set. The waiting time will allow the flavors to meld together, and the cheesecake will firm up to perfection.

Step 6: Prepare the Topping
After the cheesecake has set, it’s time to add the finishing touches. Remove the cheesecake from the springform tin and transfer it to a serving plate. In a separate bowl, whip the remaining 300ml of thickened cream until it forms soft peaks. This whipped cream will be dolloped on top of the cheesecake, adding a silky, creamy layer to finish it off. Spread the whipped cream evenly over the surface of the cheesecake, covering it completely.

Step 7: Add the Meringue and Fruit Topping
For the final decoration, break the remaining 3 meringue nests into small pieces and scatter them on top of the whipped cream. This adds extra texture and flavor, mimicking the signature pavlova crunch. Next, layer the fresh fruits on top of the whipped cream. Start with the thinly sliced strawberries, followed by blueberries, mango slices, and cherries. These fruits not only look stunning but also offer a sweet and tart contrast to the richness of the cheesecake.

To finish, garnish with fresh mint leaves, which will add a burst of color and a refreshing, aromatic touch. Drizzle the passionfruit pulp over the top, allowing its tangy, exotic flavor to complement the sweetness of the fruit and cream. The combination of the fruit, mint, and passionfruit creates a beautifully balanced topping that’s as delicious as it is visually appealing.