Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1 egg
- 1 tbsp apricot jam
- 1 tsp baking soda
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another mixing bowl, beat the sugar and egg until light and fluffy. Add the apricot jam and mix well.
4. In a small bowl, dissolve the baking soda in the milk.
5. Add the milk mixture, melted butter, and vanilla extract to the egg mixture and mix well.
6. Gradually add the flour mixture to the egg mixture, stirring until well combined.
7. Pour the batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the cheesecake layer. In a mixing bowl, beat the heavy cream until stiff peaks form.
9. In another mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
10. Fold the whipped cream into the cream cheese mixture until well combined.
11. Once the cake is done baking, remove it from the oven and let it cool for 10 minutes.
12. Using a fork, poke holes all over the cake.
13. Pour the cheesecake mixture over the cake, spreading it evenly.
14. Return the cake to the oven and bake for an additional 10-15 minutes, or until the cheesecake layer is set.
15. Remove the cake from the oven and let it cool completely.
16. Once the cake has cooled, refrigerate it for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 35g
Protein: 5g
Sugar: 23g
Sodium: 280mg
Substitutions for ingredients:
- Apricot jam can be substituted with any other fruit jam.
- Heavy cream can be substituted with whipped cream.
- Cream cheese can be substituted with mascarpone cheese.
Variations:
- Add chopped nuts or dried fruits to the cake batter for added texture.
- Top the cheesecake layer with fresh fruit or fruit compote.
- Add a layer of caramel or chocolate sauce between the cake and cheesecake layers.
Tips and Tricks:
- Make sure to poke enough holes in the cake to allow the cheesecake layer to seep through.
- Let the cake cool completely before adding the cheesecake layer to prevent it from melting.
- Use a water bath when baking the cheesecake layer to prevent cracking.
Storage Instructions:
Store the Malva Pudding Cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat individual slices in the microwave for 20-30 seconds or until warmed through.
Presentation Ideas:
Serve the Malva Pudding Cheesecake on a cake stand or platter. Garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, caramel sauce, chocolate sauce.
Pairings:
Serve the Malva Pudding Cheesecake with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit salad, roasted vegetables, or a side of ice cream.
Troubleshooting Advice:
If the cheesecake layer cracks, cover it with whipped cream or fruit compote to hide the imperfections.
Food Safety Advice:
Make sure to refrigerate the cheesecake immediately after adding the cheesecake layer to prevent bacterial growth.
Food History:
Malva Pudding is a traditional South African dessert made with apricot jam and served with custard or ice cream.
Flavor Profiles:
Sweet, creamy, and fruity.
Serving Suggestions:
Serve the Malva Pudding Cheesecake as a dessert for a dinner party or special occasion.
Related Categories
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Region: South African