Amarula Cheesecake

Ingredients

Instructions

1. 1

   Line or lightly grease 2 small ramekins or dessert rings, about 8-10 cm wide. Crush the chocolate digestive biscuits to fine crumbs, then mix thoroughly with the melted butter until the texture resembles wet sand.

2. 2

   Divide the crumb mixture between the ramekins and press it down firmly into an even base using the back of a spoon or the bottom of a glass. Chill the bases for 5 minutes while you make the filling; pressing firmly now helps the crust hold together later.

3. 3

   In a bowl, beat the softened cream cheese with the caster sugar and vanilla extract until completely smooth and free of lumps. Add the Amarula and beat again just until incorporated; do not overmix once the liqueur goes in, or the filling can loosen too much.

4. 4

   In a separate bowl, whip the cold double cream to medium peaks. It should hold its shape but still look glossy; overwhipped cream will make the cheesecake grainy.

5. 5

   Fold the whipped cream into the Amarula cream cheese mixture in 2 additions until evenly combined and light. Spoon the filling over the chilled bases and smooth the tops.

6. 6

   Chill for 10 minutes to help the cheesecake set enough for serving. For the neatest texture, a longer chill of 1-2 hours is even better, but 10 minutes is the realistic minimum within the time limit.

7. 7

   Finish with the shaved dark chocolate and serve cold. If using rings, warm the outside briefly with your hands or a warm cloth before unmoulding for cleaner edges.

Nutrition per serving

Notes

• •Use full-fat cream cheese for the best set and flavour; low-fat versions tend to be too soft.
• •If you want a firmer no-bake cheesecake, chill it longer than the minimum 10 minutes.
• •A few drops of lemon juice can brighten the filling, but keep it subtle so the Amarula remains the main flavour.
• •Serve with fresh berries or a small spoonful of lightly whipped cream if desired.

Background