Amarula Cheesecake

Nutrition · per serving

Steps

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.

   80 g chocolate digestive biscuits35 g unsalted butter, melted
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.

   80 g chocolate digestive biscuits35 g unsalted butter, melted
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.

   200 g cream cheese, softened30 g caster sugar5 ml vanilla extract30 ml Amarula cream liqueur
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.

   100 ml double cream, cold
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.

   100 ml double cream, cold200 g cream cheese, softened30 g caster sugar5 ml vanilla extract30 ml Amarula cream liqueur
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.

   10 g dark chocolate, finely shaved

Origin & History

Amarula is a South African cream liqueur made with the fruit of the marula tree, and it has become a popular flavouring in desserts across the country. This no-bake cheesecake is a modern café-style dessert that pairs the liqueur's caramel-fruit notes with the creamy richness of classic cheesecake.