Saturday tasty treat: Malva Pudding Cheesecake

For the malva pudding layer:

1. Preheat the oven to 180ºC and grease a 23cm round springform cake tin. Neatly line the base of the cake tin with baking paper and grease well.
2. In a large mixing bowl, add 1 cup of sugar and the eggs and whisk with an electric beater until pale and fluffy. Add the apricot jam, milk, melted butter, and vinegar and gently stir with a wooden spoon or spatula until just combined.
3. Sieve in the flour and bicarbonate of soda and gently stir until a smooth batter has formed.
4. Add the malva pudding batter to the prepared cake tin and bake for about 20 minutes or until just cooked, yet still moist.
5. About 5 minutes before removing the malva pudding from the oven, prepare the malva pudding syrup by adding the remaining ½ cup of sugar, ½ cup of cream, and 2 tablespoons of water to a large microwavable bowl. Heat the mixture for 3-4 minutes until the sugar has dissolved and slightly thickened.
6. Once baked, remove the malva pudding from the oven and carefully poke holes in the pudding with a skewer.
7. Pour the hot creamy syrup over the pudding and allow it to soak up while cooling completely at room temperature. *Chef’s Tip: Adding the syrup while hot will ensure it is absorbed by the pudding!

For the cheesecake layer:

1. In a large mixing bowl, add the Président Plain Cream Cheese Thick and Smooth and sweetened condensed milk. Whisk until smooth and creamy.
2. In a separate mixing bowl, whisk 1 cup of cream to form stiff peaks. Gently fold the whipped cream into the cheesecake mixture, small portions at a time, until the cream is fully incorporated into the cheesecake mixture. *Chef’s Tip: Gently folding will ensure no air is lost to achieve a light filling!
3. Carefully pour the cheesecake mixture over the malva pudding layer and smooth the surface out with a spatula.
4. Refrigerate the malva pudding cheesecake in the fridge overnight until fully set.
5. Once set, carefully remove the dessert from the cake tin. Transfer to a cake stand or large plate, garnish with fresh strawberries and mint leaves, slice, and enjoy!