Description
Malva Pudding Cheesecake combines the creamy richness of cheesecake with the comforting, sweet flavors of traditional Malva pudding. This indulgent dessert features a crunchy Tennis biscuit base, a silky cream cheese filling, and a luscious malva sauce that adds a beautiful caramel finish.
Ingredients
Scale
- 1 pack Tennis biscuits (for the base)
- ½ cup melted butter (for the base)
- 2 blocks cream cheese (for the filling)
- 1 can condensed milk (for the filling)
- 1 tsp vanilla extract (for the filling)
- 3 large eggs (for the filling)
- 1 cup heavy cream (for the malva sauce)
- ¼ cup unsalted butter (for the malva sauce)
- 1 cup brown sugar (for the malva sauce)
- 1 tbsp vinegar (for the malva sauce)
- 2 tbsp apricot jam (for the malva sauce)
Instructions
- Prepare the base: Crush the Tennis biscuits finely using a food processor or a zip-top bag and rolling pin. Combine the crushed biscuits with melted butter and mix until evenly moistened. Press the mixture into a 9-inch springform pan, using the bottom of a measuring cup to ensure an even layer. Chill in the refrigerator.
- Make the cheesecake filling: Beat the cream cheese in a large bowl until smooth. Gradually add the condensed milk and beat until well combined. Add vanilla extract, followed by eggs one at a time, mixing after each addition.
- Pour the filling: Carefully pour the cheesecake filling over the chilled biscuit base. Smooth the top with a spatula.
- Bake the cheesecake: Preheat the oven to 160°C (320°F) and bake for 50-60 minutes until set around the edges but slightly jiggly in the center. A slight jiggle is okay.
- Cool and chill: Let the cheesecake cool completely in the oven with the door slightly ajar. Once cooled, refrigerate for at least 4 hours, preferably overnight, to set.
- Make the malva sauce: In a saucepan, combine heavy cream, butter, brown sugar, vinegar, and apricot jam. Heat over low-medium heat until the butter melts and the sauce becomes smooth and glossy. Drizzle over the chilled cheesecake before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- For added richness, use fresh, large eggs.
- Don’t overmix the filling to avoid incorporating too much air.
- Chill the cheesecake for several hours or overnight for the best texture.
- For a firmer base, ensure the biscuit mixture is packed tightly into the pan before chilling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg