LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
12
OVERNIGHT
30 MINS
OVERNIGHT
INGREDIENTS
For the malva pudding layer:
1½ cups (300g) white sugar
2 eggs
3 tsp apricot jam
½ cup milk
¼ cup (56g) butter, melted
1 tsp white vinegar
1 cup (113g) self-raising flour
1 tsp bicarbonate of soda
½ cup cream
For the cheesecake layer:
2 tubs (230g each) Président Plain Cream Cheese Thick & Smooth
½ tin (193g) sweetened condensed milk
1 cup cream
Serving suggestion:
Strawberries
Mint leaves
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
For the malva pudding layer:
1. Preheat the oven to 180ºC and grease a 23cm round springform cake tin. Neatly line the base of the cake tin with baking paper and grease well.
2. In a large mixing bowl, add 1 cup of sugar and the eggs and whisk with an electric beater until pale and fluffy. Add the apricot jam, milk, melted butter, and vinegar and gently stir with a wooden spoon or spatula until just combined.
3. Sieve in the flour and bicarbonate of soda and gently stir until a smooth batter has formed.
4. Add the malva pudding batter to the prepared cake tin and bake for about 20 minutes or until just cooked, yet still moist.
5. About 5 minutes before removing the malva pudding from the oven, prepare the malva pudding syrup by adding the remaining ½ cup of sugar, ½ cup of cream, and 2 tablespoons of water to a large microwavable bowl. Heat the mixture for 3-4 minutes until the sugar has dissolved and slightly thickened.
6. Once baked, remove the malva pudding from the oven and carefully poke holes in the pudding with a skewer. Pour the hot creamy syrup over the pudding and allow it to soak up while cooling completely at room temperature. *Chef’s Tip: Adding the syrup while hot will ensure it is absorbed by the pudding!
For the cheesecake layer:
7. In a large mixing bowl, add the Président Plain Cream Cheese Thick & Smooth and sweetened condensed milk. Whisk until smooth and creamy.
8. In a separate mixing bowl, whisk 1 cup of cream to form stiff peaks. Gently fold the whipped cream into the cheesecake mixture, small portions at a time, until the cream is fully incorporated into the cheesecake mixture. *Chef’s Tip: Gently folding will ensure no air is lost to achieve a light filling!
9. Carefully pour the cheesecake mixture over the malva pudding layer and smooth the surface out with a spatula.
10. Refrigerate the malva pudding cheesecake in the fridge overnight until fully set.
11. Once set, carefully remove the dessert from the cake tin. Transfer to a cake stand or large plate, garnish with fresh strawberries and mint leaves, slice, and ENJOY!
Malva Pudding Cheesecake
LEVEL:
MEDIUM
SERVES:
12
TOTAL TIME:
OVERNIGHT
PREP TIME:
30 MINS
COOK TIME:
OVERNIGHT
Malva Pudding Cheesecake
INGREDIENTS
For the malva pudding layer:
1½ cups (300g) white sugar
2 eggs
3 tsp apricot jam
½ cup milk
¼ cup (56g) butter, melted
1 tsp white vinegar
1 cup (113g) self-raising flour
1 tsp bicarbonate of soda
½ cup cream
For the cheesecake layer:
2 tubs (230g each) Président Plain Cream Cheese Thick & Smooth
½ tin (193g) sweetened condensed milk
1 cup cream
Serving suggestion:
Strawberries
Mint leaves
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
For the malva pudding layer:
1. Preheat the oven to 180ºC and grease a 23cm round springform cake tin. Neatly line the base of the cake tin with baking paper and grease well.
2. In a large mixing bowl, add 1 cup of sugar and the eggs and whisk with an electric beater until pale and fluffy. Add the apricot jam, milk, melted butter, and vinegar and gently stir with a wooden spoon or spatula until just combined.
3. Sieve in the flour and bicarbonate of soda and gently stir until a smooth batter has formed.
4. Add the malva pudding batter to the prepared cake tin and bake for about 20 minutes or until just cooked, yet still moist.
5. About 5 minutes before removing the malva pudding from the oven, prepare the malva pudding syrup by adding the remaining ½ cup of sugar, ½ cup of cream, and 2 tablespoons of water to a large microwavable bowl. Heat the mixture for 3-4 minutes until the sugar has dissolved and slightly thickened.
6. Once baked, remove the malva pudding from the oven and carefully poke holes in the pudding with a skewer. Pour the hot creamy syrup over the pudding and allow it to soak up while cooling completely at room temperature. *Chef’s Tip: Adding the syrup while hot will ensure it is absorbed by the pudding!
For the cheesecake layer:
7. In a large mixing bowl, add the Président Plain Cream Cheese Thick & Smooth and sweetened condensed milk. Whisk until smooth and creamy.
8. In a separate mixing bowl, whisk 1 cup of cream to form stiff peaks. Gently fold the whipped cream into the cheesecake mixture, small portions at a time, until the cream is fully incorporated into the cheesecake mixture. *Chef’s Tip: Gently folding will ensure no air is lost to achieve a light filling!
9. Carefully pour the cheesecake mixture over the malva pudding layer and smooth the surface out with a spatula.
10. Refrigerate the malva pudding cheesecake in the fridge overnight until fully set.
11. Once set, carefully remove the dessert from the cake tin. Transfer to a cake stand or large plate, garnish with fresh strawberries and mint leaves, slice, and ENJOY!