Description
Malva Pudding Cheesecake is a decadent fusion dessert that combines the creamy texture of classic cheesecake with the rich, spongy, caramelized topping inspired by traditional South African malva pudding. Featuring a buttery biscuit crust, smooth cream cheese layer, and a luscious malva topping finished with a warm vanilla sauce, this dessert offers a unique and indulgent treat perfect for special occasions or cozy gatherings.
Ingredients
Scale
For the Crust:
- 1 1/2 cups crushed digestive biscuits or graham crackers
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Malva Topping:
- 1/2 cup apricot jam
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1/4 cup milk
- 1/2 teaspoon baking soda
- 1/2 cup flour
- 1 large egg
For the Sauce (Optional but traditional):
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust. Preheat your oven to 325°F (160°C). In a bowl, mix together the crushed biscuits, brown sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake it for 10 minutes, then remove and let it cool while you prepare the next layers.
- Make the Cheesecake Layer. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until the mixture is fully blended. Pour this cheesecake batter over the cooled crust in the springform pan. Bake at 325°F (160°C) for 35 to 40 minutes, or until just set. Once done, let the cheesecake cool completely and then refrigerate it for at least 2 hours to firm up.
- Prepare the Malva Topping. In a saucepan over medium heat, combine apricot jam, brown sugar, heavy cream, butter, and milk. Stir until everything is melted and smooth, then remove from the heat. Allow the mixture to cool slightly before whisking in the baking soda. After that, mix in the flour and egg until you achieve a smooth batter without lumps.
- Assemble and Bake the Topping. Preheat your oven to 350°F (175°C). Gently spoon the malva topping batter over the chilled cheesecake layer, spreading it carefully to cover the surface evenly. Bake for 15 to 18 minutes, or until the topping is golden brown and set. Remove from the oven and let it cool slightly.
- Make the Sauce and Serve. In a small saucepan, heat the heavy cream, butter, and brown sugar over low heat, stirring until everything is melted and combined. Stir in the vanilla extract. Pour this warm sauce over slices of the malva pudding cheesecake just before serving to enhance its richness and flavor.
Notes
- You can substitute digestive biscuits with graham crackers if unavailable.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake batter.
- Allow the cheesecake to refrigerate fully to ensure it sets properly before adding the malva topping.
- For a more intense apricot flavor, consider heating the jam before mixing it into the malva topping.
- The sauce is optional but highly recommended for authenticity and additional moisture.
- Use a springform pan for easy removal and clean edges.
