If you’ve ever dreamed of combining the nostalgic, caramelized comfort of classic South African malva pudding with the irresistible creaminess of cheesecake, get ready to fall in love with Malva Pudding Cheesecake. This dessert brings together a buttery biscuit base, a soft, jammy malva layer, and a rich cheesecake crown—all finished with a warm, toffee-like sauce. It’s a decadent creation that delivers the best of both worlds in every slice, and it’s become my absolute go-to for impressing friends who love their desserts bold and full of personality.
Ingredients You’ll Need
You’ll be amazed how a handful of pantry staples come together to make a dessert so showstopping. Each ingredient has a special role: from forming a crunchy, caramel-kissed crust to adding silky texture and subtle notes of fruit and toffee in the filling and sauce.
- Graham cracker or digestive biscuit crumbs: The base of our cheesecake; these provide a buttery, slightly salty crunch that balances the sweetness above.
- Brown sugar: Adds a rich caramel depth to both the crust and sauce, making the flavors truly pop.
- Unsalted butter: Melted, it binds the crust and gives that melt-in-your-mouth finish.
- Granulated sugar: Used in the pudding and cheesecake layers, it lends a gentle, balanced sweetness.
- Eggs: Essential for creating structure and creaminess throughout the pudding and cheesecake.
- Apricot jam: The secret ingredient in malva pudding, adding a fruity brightness that sings through each bite.
- Vinegar: Reacts with baking soda for that signature malva lift and just a hint of tanginess.
- Whole milk: Brings moisture and richness to the malva pudding layer.
- Vanilla extract: Lends warmth and aromatic depth across each layer.
- All-purpose flour: Provides structure for the malva pudding to sit beautifully beneath the cheesecake.
- Baking soda: Ensures the malva segment stays tender and slightly spongy beneath the creamy layers.
- Salt: Just a pinch brings all the sweet flavors into perfect harmony.
- Heavy cream: The backbone of that silky, pourable sauce and a key to a luscious finish.
- Cream cheese, softened: The star of the cheesecake layer, providing a dreamy, tangy creaminess.
- Sour cream: Blends with cream cheese for extra smoothness and a touch of tang.
How to Make Malva Pudding Cheesecake
Step 1: Prepare the Pan and Oven
Begin by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper to make sure your Malva Pudding Cheesecake releases perfectly when it’s done. Little touches like this make life easier for later!
Step 2: Make the Crust
Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Mix until the crumbs look like wet sand, then press them firmly into the bottom of the prepared pan. This crust only needs 8 to 10 minutes in the oven—just long enough to set without overbaking. Let it cool while you move on to the fun layers.
Step 3: Whip Up the Malva Pudding Layer
Beat the sugar and eggs together until pale and fluffy, then stir in the apricot jam, vinegar, milk, and vanilla. In a separate bowl, whisk the flour, baking soda, and salt, and gently fold into the wet mixture. This layer should be just combined, to keep it light and airy. Pour it right over the cooled crust and smooth it out. Bake for 15 minutes; it doesn’t need to be fully set, just puffed and barely golden.
Step 4: Mix the Cheesecake Layer
While the malva base is baking, use a handheld mixer or stand mixer to beat the cream cheese and sugar until smooth. Add the eggs one at a time (this trick helps prevent cracks!), then blend in the vanilla and sour cream. Once your malva layer is out of the oven, pour the cheesecake mixture gently over the top. Return the pan to the oven and bake for 45 to 50 minutes, until the cheesecake is mostly set but still jiggles slightly in the center.
Step 5: Chill and Set
Let your cheesecake cool completely at room temperature before refrigerating for at least 4 hours—or overnight if you have the patience! This crucial step allows the layers to mingle and the texture to firm up, giving your Malva Pudding Cheesecake that perfect sliceability.
Step 6: Make the Warm Sauce
When you’re ready to serve, whisk heavy cream, butter, brown sugar, and vanilla together in a saucepan over low heat. Stir until everything is melted and silky smooth. Want a bolder, caramelized flavor? Let it simmer an extra minute or two before pouring it over your glorious cheesecake slices.
How to Serve Malva Pudding Cheesecake
Garnishes
Dress up your Malva Pudding Cheesecake with a drizzle of the warm toffee sauce, a light dusting of powdered sugar, or even a scattering of fresh berries. A sprig of mint or a few extra spoonfuls of apricot jam can add both color and brightness, making each slice as pretty as it is delicious.
Side Dishes
Because the cheesecake is so rich and comforting, keep your sides light. Try offering it alongside a cup of rooibos tea, a scoop of vanilla ice cream, or just a little bowl of stewed fruit to complement the caramel-and-apricot notes of the dessert.
Creative Ways to Present
For a fun spin, slice the Malva Pudding Cheesecake into mini bars or cubes for dessert platters, layer it in jars for a make-ahead picnic treat, or even serve it “deconstructed” by arranging the sauce, fruit, and garnishes on beautiful plates for a chic dinner party finale.
Make Ahead and Storage
Storing Leftovers
Leftover Malva Pudding Cheesecake keeps beautifully in the fridge for up to 5 days. Simply wrap the pan tightly with plastic wrap or transfer slices to an airtight container; this keeps everything fresh, moist, and impossible to resist every time you open the fridge.
Freezing
If you’re planning ahead, you can freeze slices (or the entire cheesecake) for up to a month. Wrap each piece tightly in plastic wrap and then foil to protect it from freezer burn. Just make sure to thaw in the fridge overnight before serving.
Reheating
While the cheesecake is best served chilled, you can gently warm individual slices in the microwave for just 10-15 seconds if you want to soften it slightly before pouring over the sauce. Remember to always heat the sauce separately and drizzle it over right before eating for maximum indulgence!
FAQs
Can I make Malva Pudding Cheesecake ahead of time?
Absolutely! In fact, Malva Pudding Cheesecake is at its best when made a day ahead. This extra time in the fridge allows the flavors to blend and the texture to firm up for cleaner, creamier slices.
What if I don’t have apricot jam?
If you can’t find apricot jam, substitute peach or plum jam for a similar fruity brightness. The cheesecake will still turn out luscious and flavorful—just use what you have on hand!
Can I use store-bought crust instead?
If you’re pressed for time, a pre-made graham cracker or digestive biscuit crust is a clever shortcut. Just be sure it fits your springform pan, and carry on as directed with the layers.
How can I tell when the cheesecake is done baking?
The key is a gentle jiggle! When the edges look set but the center still wobbles slightly when you move the pan, you’re ready. The cheesecake will firm up as it cools, so don’t wait for it to look completely solid.
Is the sauce necessary?
While Malva Pudding Cheesecake is fantastic even without the sauce, adding that warm, glossy finish brings all the parts together for a show-stopping treat. If you have any leftovers, try drizzling it over pancakes or ice cream for bonus deliciousness.
Final Thoughts
If you’re searching for a truly memorable dessert that bridges old-school comfort and creamy indulgence, you just have to try Malva Pudding Cheesecake. I promise, every bite is a delightful surprise—so go ahead and make this for your next gathering or cozy night in. Your taste buds (and your friends) will thank you!
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Malva Pudding Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes (plus chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: South African-Inspired
- Diet: Non-Vegetarian
Description
Indulge in the ultimate dessert fusion with this decadent Malva Pudding Cheesecake. Layers of classic South African malva pudding and creamy cheesecake come together in a delightful treat that will impress any sweet tooth. The rich caramel sauce drizzled over each slice adds a touch of indulgence to this unique dessert.
Ingredients
For the crust:
- 1 ½ cups graham cracker or digestive biscuit crumbs
- ¼ cup brown sugar
- 6 tbsp unsalted butter, melted
For the malva pudding layer:
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp apricot jam
- 1 tsp vinegar
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- Pinch of salt
For the sauce:
- ½ cup heavy cream
- ¼ cup butter
- ¼ cup brown sugar
- 1 tsp vanilla extract
For the cheesecake layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Instructions
- Make the crust: In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.
- Make the malva pudding layer: In a medium bowl, beat the sugar and eggs until pale and fluffy. Mix in the apricot jam, vinegar, milk, and vanilla. In another bowl, whisk together the flour, baking soda, and salt. Fold the dry ingredients into the wet mixture until just combined. Pour the batter over the cooled crust and smooth the top. Bake for 15 minutes, then remove from oven.
- Make the cheesecake layer: While the malva layer is baking, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla and sour cream. Pour the cheesecake mixture gently over the partially baked malva layer. Return to the oven and bake for 45–50 minutes, or until the cheesecake is set with a slight jiggle in the center. Let cool completely, then refrigerate for at least 4 hours or overnight.
- Make the sauce: In a small saucepan over low heat, combine cream, butter, brown sugar, and vanilla. Stir until melted and smooth. Serve warm over slices of the chilled cheesecake.
Notes
- Malva pudding fans will love this mashup with creamy cheesecake.
- For a stronger caramel flavor, let the sauce simmer for a few extra minutes before serving.
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