Description
Malva Pudding Cheesecake is a decadent fusion dessert combining the rich creaminess of cheesecake with the sweet, caramelized flavors of traditional South African malva pudding. A crumbly biscuit crust forms the base, topped with a smooth cheesecake layer and a luscious malva topping baked to golden perfection. Serve with a warm, buttery sauce to elevate every bite.
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
- Make the crust: Preheat your oven to 325°F (160°C). In a bowl, combine the crushed digestive biscuits or graham crackers with the brown sugar and melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the base. Bake the crust for 10 minutes, then remove and allow it to cool completely.
- Prepare the cheesecake layer: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated. Pour this creamy cheesecake mixture evenly over the cooled crust. Bake at 325°F (160°C) for 35 to 40 minutes, or until the cheesecake is just set in the center. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to firm up.
- Prepare the malva topping: In a medium saucepan over medium heat, melt together the apricot jam, brown sugar, heavy cream, butter, and milk, stirring until the mixture is smooth and combined. Remove the saucepan from heat and allow the mixture to cool slightly. Whisk in the baking soda carefully; the mixture will bubble. Add the flour and egg, mixing until a smooth batter forms.
- Assemble and bake: Preheat the oven to 350°F (175°C). Remove the chilled cheesecake from the refrigerator. Gently spoon the malva batter over the top of the cheesecake layer, spreading evenly but carefully. Bake for 15 to 18 minutes or until the malva topping turns golden and is set. Remove from oven and allow it to cool slightly before serving.
- Prepare the optional sauce: In a small saucepan over low heat, combine heavy cream, butter, and brown sugar. Stir continuously until the butter is melted and the sugar dissolves, creating a smooth sauce. Remove from heat and stir in the vanilla extract. Serve this warm sauce drizzled over slices of the malva pudding cheesecake for added richness and moisture.
Notes
- You can substitute digestive biscuits with graham crackers or any similar crumbly biscuits for the crust.
- Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
- The malva topping batter will bubble slightly after adding baking soda—this is normal and will help the topping rise.
- Refrigerating the cheesecake layer before adding the topping is crucial to maintain layers and prevent mixing.
- The optional sauce adds extra decadence but can be omitted for a lighter dessert.
- Store leftovers in the refrigerator and consume within 3 days for best taste and freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
