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Malva Pudding Cheesecake



Serves 12

Hands-on time: 30 minutes

Hands-off time: 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!

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