Malva Pudding Cheesecake

Hey there, dessert adventurer! Get ready to experience a show-stopping fusion with this Malva Pudding Cheesecake—a decadent marriage of South Africa’s beloved malva pudding and creamy, dreamy cheesecake. Imagine a spongy, apricot jam-infused malva pudding base, soaked in a buttery syrup, topped with a velvety no-bake cheesecake layer, and garnished with fresh berries. Perfect for special occasions, dinner parties, or whenever you want to impress with a unique, indulgent treat, this dessert is surprisingly easy to make and absolutely unforgettable. Trust me, this is the ultimate dessert mashup you didn’t know you needed!

Why You’ll Love Malva Pudding Cheesecake

This dessert combines the sticky, caramelized warmth of malva pudding with the cool, creamy richness of cheesecake, creating a textural and flavor-packed masterpiece. Here’s why it’s a must-try:

Unique Fusion: Blends the comforting, syrup-soaked malva pudding with the luxurious smoothness of cheesecake for a one-of-a-kind dessert.
Versatile: Ideal for festive celebrations, potlucks, or a cozy night in. It’s a conversation starter!
Balanced Flavors: The tart apricot jam and sweet syrup complement the tangy cheesecake perfectly.
Make-Ahead Friendly: Prep it a day in advance, chill overnight, and serve with zero last-minute stress.
Crowd-Pleasing: Its rich, layered appeal satisfies both pudding and cheesecake lovers.

Ingredients in Malva Pudding Cheesecake

This recipe uses classic malva pudding ingredients plus cheesecake staples for a stunning dessert. Here’s what you’ll need:

For the Malva Pudding Base

• Granulated Sugar: ¾ cup, for sweetness and fluffiness.
• Eggs: 2 large, for structure and richness.
• Apricot Jam: 2 tbsp, for traditional malva flavor.
• Unsalted Butter: 2 tbsp, melted, for moisture.
• White Vinegar: 1 tsp, to activate baking soda.
• Milk: ½ cup, for a tender sponge.
• All-Purpose Flour: 1 cup, for structure.
• Baking Soda: 1 tsp, for a light, spongy texture.
• Salt: ¼ tsp, to enhance flavors.

For the Malva Syrup

• Unsalted Butter: ¼ cup, for richness.
• Granulated Sugar: ½ cup, for sweetness.
• Heavy Cream: ½ cup, for a velvety texture.
• Water: ¼ cup, to thin the syrup.
• Vanilla Extract: 1 tsp, for warmth.

For the Cheesecake Layer

• Cream Cheese: 16 oz (2 blocks), softened, for a creamy base.
• Sweetened Condensed Milk: 14 oz (1 can), for sweetness and smoothness.
• Heavy Cream: 1 cup, whipped, for a light, airy texture.
• Vanilla Extract: 1 tsp, for flavor.
• Lemon Juice: 1 tbsp, for a slight tang.

For Garnish

• Fresh Strawberries: Halved, for color and freshness.
• Mint Leaves: For a vibrant, herbal touch.

Instructions

Let’s create this epic dessert step-by-step:

Preheat Your Oven

Set your oven to 350°F (180°C). Grease a 9-inch round springform pan and line the base with parchment paper for easy release.

Make the Malva Pudding Base

In a large bowl, whisk ¾ cup sugar and 2 eggs with an electric mixer until pale and fluffy, about 3 minutes. Add 2 tbsp apricot jam, 2 tbsp melted butter, and 1 tsp vinegar, stirring gently until combined. In a small bowl, mix ½ cup milk with 1 tsp baking soda to dissolve. In another bowl, sift 1 cup flour and ¼ tsp salt. Alternately fold the milk mixture and flour mixture into the egg mixture until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, until golden and a toothpick comes out clean.

Prepare the Malva Syrup

While the pudding bakes, combine ¼ cup butter, ½ cup sugar, ½ cup heavy cream, ¼ cup water, and 1 tsp vanilla extract in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is smooth, about 3-4 minutes. Keep warm.

Soak the Pudding

As soon as the malva pudding comes out of the oven, poke holes all over the surface with a skewer. Pour the hot syrup evenly over the pudding, ensuring it soaks in. Let cool completely in the pan at room temperature, about 1 hour.

Make the Cheesecake Layer

In a large bowl, beat 16 oz softened cream cheese and 14 oz sweetened condensed milk until smooth and creamy, about 2 minutes. Add 1 tsp vanilla extract and 1 tbsp lemon juice, mixing until combined. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in small portions, ensuring a light, airy texture. Pour the cheesecake mixture over the cooled malva pudding layer, smoothing the top with a spatula.

Chill and Set

Cover the pan and refrigerate the cheesecake overnight (at least 8 hours) to fully set.

Serve

Carefully remove the cheesecake from the springform pan and transfer to a cake stand or plate. Garnish with halved fresh strawberries and mint leaves. Slice and serve chilled for the best texture.

Nutrition Facts

Servings: 10
Calories per serving: 520
Total Fat: 34g
Cholesterol: 135mg
Sodium: 320mg
Total Carbohydrates: 46g
Dietary Fiber: 0.5g
Sugars: 38g
Protein: 8g

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 8 hours
Total Time: 8 hours 50 minutes

How to Serve Malva Pudding Cheesecake

This dessert is a stunner on its own, but here’s how to make it even more special:

Festive Dessert: Serve at holiday gatherings or birthdays with a side of whipped cream or custard.
With Coffee: Pair with a strong espresso or cappuccino to balance the sweetness.
Party Showpiece: Slice into wedges and display on a cake stand for a wow-worthy presentation.
With Ice Cream: Add a scoop of vanilla or caramel ice cream for extra decadence.
As a Gift: Package slices in decorative boxes for a unique edible gift.
Presentation tip: Arrange strawberry halves in a circular pattern on top and scatter mint leaves for a vibrant, elegant look that screams celebration!

Additional Tips

Here’s how to nail this recipe every time:

Syrup Absorption: Pour the syrup while the pudding is hot to ensure it soaks in fully. Don’t skip the skewer holes!
Cheesecake Texture: Fold whipped cream gently to keep the filling light and fluffy. Overmixing can make it dense.
Dietary Adjustments: Use gluten-free flour for a GF version. Swap cream cheese and cream for dairy-free alternatives and use coconut condensed milk for vegan.
Storage Tips: Store covered in the fridge for up to 5 days. Freeze slices without garnish for up to 2 months; thaw in the fridge overnight.
Flavor Twist: Add a tablespoon of Amarula liqueur to the syrup for an adult-friendly, South African-inspired kick.
Clean Slices: Dip a sharp knife in hot water and wipe clean between cuts for neat slices.
Make Ahead: Prepare the malva pudding base and cheesecake layer a day ahead, chill overnight, and garnish before serving.

FAQ Section

Q1: Can I use frozen strawberries for the garnish?
A1: Fresh is best for texture and appearance, but thawed and patted-dry frozen strawberries work in a pinch.

Q2: Can I make this without a springform pan?
A2: Yes, use a regular 9-inch round pan lined with parchment, but removing the cheesecake will be trickier.

Q3: How do I store leftovers?
A3: Store covered in the fridge for up to 5 days. Keep garnishes separate to avoid sogginess.

Q4: Can I freeze this cheesecake?
A4: Yes, freeze ungarnished slices wrapped tightly for up to 2 months. Thaw in the fridge before adding fresh garnishes.

Q5: Why is my cheesecake layer soft?
A5: It may need more chilling time (at least 8 hours) or gentler folding of the whipped cream to maintain structure.

Q6: Can I double the recipe?
A6: Yes, use a 10-inch springform pan or two 9-inch pans and increase baking time for the pudding by 5-10 minutes.

Q7: Can I use a different jam?
A7: Traditionally apricot, but peach or strawberry jam can work for a different flavor profile.

Q8: Why didn’t my pudding absorb the syrup?
A8: Ensure the pudding is hot and holes are poked deeply. Pour syrup slowly to allow absorption.

Q9: Can I make this vegan?
A9: Use vegan butter, cream cheese, coconut condensed milk, and plant-based cream. Replace eggs with ½ cup applesauce in the pudding.

Q10: Can I serve this warm?
A10: The cheesecake layer is best chilled, but you can let it sit at room temp for 15 minutes for a softer texture.

Conclusion

Malva Pudding Cheesecake is a dessert lover’s dream, blending the sticky, apricot-kissed warmth of South African malva pudding with the cool, creamy decadence of cheesecake. With its rich flavors, contrasting textures, and eye-catching presentation, it’s perfect for wowing guests or treating yourself to something truly special. Easy to make, make-ahead friendly, and endlessly customizable, this recipe is destined to become a favorite in your dessert repertoire. So grab your apron, channel your inner baker, and get ready to savor every luscious, layered bite—you’re in for an unforgettable treat

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