Pudding Cheesecake

This pudding cheesecake recipe is made with only three ingredients. The finish is a rich, smooth and soft texture like a rare cheesecake. It’s very delicious, a dessert worth trying. You will use a 12cm diameter removable bottom round cake mould and line the bottom and sides with parchment paper. Since we will bake the cake in a hot water bath, cover the pan with aluminum foil, then set it aside. Add 3 cups of puddings, remove the caramel part of the pudding, and set it aside in a small bowl.

The caramel will be the last to be used. Cover it and place it in the fridge until ready to use. Add 200 grams of cream cheese to another bowl, microwave it for 30 seconds, and whisk it until very smooth. Add the prepared pudding in three additions, whisking it really well with the cream cheese until combined. Repeat until it’s all done and smooth. At this point, taste the mixture, and if you think it’s not sweet, you can add sugar.

Add 20 grams of pancake mix to the mixture and mix well until combined and smooth. Strain the batter into another bowl, ensuring your cheesecake has a very soft texture. Pour the cheesecake batter into the prepared cake mould and tap it a few times on your work surface to remove any trapped air in the batter. Place the pan over a more oversized baking tray, pour hot water into the tray, and place it in the centre rack of an oven.

Bake in a preheated 140 degrees Celsius oven for 50 minutes. Once baked, remove the aluminium foil from the oven and place the cake onto a wire rack. Once cooled, cover the top with plastic wrap and refrigerate it for half a day. Once the cake is chilled, remove the caramel from the fridge, microwave it for about 15 seconds, and then pour it onto the cake. Slice and serve.