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Malva Pudding Cheesecake

A delicious fusion of South African malva pudding and classic cheesecake.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings 12 slices
Calories 500 kcal

Equipment

  • 9-inch springform pan For baking the cheesecake
  • Mixing bowls For preparing the ingredients

Ingredients
  

Base

  • 1 packet Tennis biscuits crushed
  • 100 g Melted butter

Cheesecake Filling

  • 500 g Cream cheese
  • 1 cup Condensed milk
  • 1 tsp Vanilla extract
  • 2 Eggs

Malva Sauce

  • 0.5 cup Cream
  • 0.25 cup Butter
  • 0.25 cup Brown sugar
  • 1 tsp Vinegar
  • 1 tbsp Apricot jam

Instructions
 

  • Crush the Tennis biscuits and mix with melted butter. Press into the base of the springform pan.
  • Beat cream cheese until smooth. Gradually add condensed milk and vanilla, mixing well.
  • Add eggs one at a time, mixing gently after each addition.
  • Pour the cheesecake filling over the biscuit base.
  • Bake at 160°C (320°F) for 45-50 minutes, or until set.
  • While the cheesecake bakes, prepare the malva sauce: Combine cream, butter, brown sugar, vinegar, and apricot jam in a saucepan. Simmer over low heat until thickened.
  • Let the cheesecake cool completely before pouring the malva sauce over the top.
  • Refrigerate for at least 4 hours before serving.

Notes

For a richer flavor, use full-fat cream cheese and cream.