This gem popped up on my Facebook feed over the weekend and, as a devout believer in the deliciousness of Amarula, it was too good not to share. Thanks to Linda at The Squashed Tomato for this recipe!
1 pack (+/- 200 g)Tennis biscuits, crushed
125 g unsalted butter, melted
3 tubs plain cream cheese
1 tub creme fraiche
4 large eggs
125 g caster sugar
2 tots of Amarula
2 slabs of chocolate (100 g each)
Heat the oven to 180 degrees. Place the crushed biscuits in a mixing bowl and pour in the melted butter. Mix together until the crushed biscuits are well coated. Grease a springform cake tin (I had no idea what such a device was until I baked this cake!) well with Spray & Cook. Press the biscuit mix into the bottom of the cake tin and leave in the fridge until needed.
Soften the cream cheese (I gave it a few rounds in the microwave). Using a whisk, mix the cream cheese, creme fraiche and sugar in a mixing bowl until well mixed. Add the eggs one by one, whisking well into the mixture.
Melt the chocolate in a glass bowl over some boiling water and add to the mixture, along with the Amarula measures. Mix well.
Pour into the springform cake tin. Bake in the oven for about 40-45 minutes – the top of the cake should be set and the cake should be a bit wobbly when you take it out of the oven (I have seen recipes suggesting baking times from 40 minutes to an hour – I just used some common sense in gauging when it would be ready and left mine in for 47 minutes). Leave the cake to cool before releasing from the tin. Leave it in the fridge for a few hours to allow it to achieve the delicious density that comes with a great baked cheesecake.
Serve with fresh whipped cream, chocolate shavings or simply just as it is.