Amarula Cheesecake – a South African culinary favourite

We found a really amazing no bake, flop proof, fuss free, ‘anyone can make this’ cheesecake that will have your guests begging for the recipe. We’ve adapted it slightly from the original that we loved so much from the SmittenGlutten blog, but we’ve kept the step by step pictures from the original for your enjoyment!

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Amarula Cheesecake

Ingredients (Local is lekker)

200 grams digestive biscuits (about 13 biscuits)
100 grams butter, melted
200 ml whipping cream (very cold)
150 ml Amarula cream liqueur (if you’re stuck, you can use Cape Velvet or leave out the booze for a plain no-bake cheesecake)
4 teaspoon gelatine powder
500 grams cream cheese, softened to room temperature
130 grams caster sugar
30 grams dark chocolate, melted

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Plus, you’ll need loads of bowls (so nominate your mates to do the cleaning up) and a 9-inch springform pan

Method:

Step 1: Smash up the biscuits into smithereens! Such fun

Step 2: Melt the butter and mix it into the crumbs until it feels a little mushy, squishy, and pliable.

Step 3: Press the mixture into a 9-inch springform pan until it’s a pretty firm and even layer, and then pop it into the freezer (easy peasy)

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Step 4: Whip the cream into stiff peaks (but don’t go too far and make butter. That’s not cool)

Step 5: Open the Amarula and give it a taste test. Why not!

Step 6: Place the booze and the gelatine into a bowl and leave it to stand for 3 minutes. Then place the bowl into a pan of boiling water and heat the mixture until all the gelatine has dissolved. (The start of the many bowls you’re going to have to wash at the end)

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Step 7: Beat the sugar and cream cheese until light and fluffy. (Unless you’re fit, use an electric beater.)

Step 8: strain the gelatine and liqueur mixture into the cream cheese and sugar mixture, and mix together gently. (It’s a delicate process, concentrate!!)

Step 9: Fold in the whipped cream (you deserve a shot of Amarula for all this effort)

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Step 10: Take your frozen base out the freezer and spoon on the cheesecake filling (save a little in the bowl for a sneaky spoon licking session later)

Step 11: Melt your chokie wokie and drop small (ten cent piece size) drops onto your mixture. Use a toothpick to make swirly wirleys and get carried away

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Step 12: Refrigerate for a minimum of 5 hours or overnight if possible (which gives you plenty of time to taste test more Amarula)

Step 13 – indulge in a little cheesecake heaven. Happy baking and let us know how your Amarula Cheesecake turned out.

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