Pudding Cheesecake

This pudding cheesecake recipe is made with only 3 ingredients. The finish is a rich, smooth and soft texture like a rare cheesecake. It’s very delicious, a dessert worth trying. You are going to use a 12cm diameter removable bottom round cake mould, line the bottom and sides with parchment paper. Since we are going to bake the cake in a hot water bath, cover the pan with aluminum foil then set it aside. Into a mixing bowl, 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. Into another bowl, add 200 grams of cream cheese and microwave it for 30 seconds then 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 it’s 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 into the mixture and mix well until combined and smooth. Strain the batter into another bowl, this will ensure your cheesecake has a very smooth texture. Pour the cheesecake batter into the prepared cake mold and tap it a few times on your work surface to remove any trapped air in the batter. Place the pan over a bigger baking tray and pour hot water in the tray then place it in the center rack of an oven.

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