Oh so good…. I came across this recipe when looking for a cheese cake recipe awhile ago and knew I had to make it for a couple friends that love Amarula, hope they like cheese cake too!
This is best made the day before serving to allow it to set completely. The original recipe is from www.geniuskitchen.com you can find it and many great recipes there.
You will see in the photos I have a larger quantity in the mixer bowl as I doubled the batch. Got a 10″, 8″ and 4″ from double batch of filling.
Equipment: Ankarsrum Mixer with Plastic bowl and single whips
Quantity: 1 10″ Round cake
Preheat oven to 350 degrees
- 1 cup graham crumbs
- 4 oz melted butter
- 2 tbsp sugar
Mix these together on low speed and press firmly into a well greased spring form pan. I greased and then lined the pan as I want to be able to remove it to place on another plate for sharing. Bake for about 8 minutes in a 350 degree oven
- 2 – 8 ounce packages cream cheese (softened)
- 8 ounces mascarpone cheese
- 1 cup sugar
- 4 eggs
- 1/4 cup Amarula cream
- 3 tsp vanilla
- 4 tbsp caramel ice cream topping
Place the softened cheeses into your clear bowl and whip till any lumps removed. Add the sugar and then eggs one at a time. Once nice and smooth add the Amarula Cream Liquor and vanilla. Pour the filling into the cooled crust. Now drop by tbsp the topping onto the filling and with the back of a spoon gently swirl into the filling.
Wrap the bottom and sides of the pan in aluminum foil and put into a water bath (Pan of hot water that goes up the sides of your cake pan about 1 1/2 inches). Bake at 350 degrees for about 1 hr and 15 minutes or until the middle is set and cake is dark golden on top.
Remove to counter and let cool, place in fridge another 2 – 3 hrs till completely set, best overnight. Serve with chocolate sauce, fresh berries or however you like. My favourite Cheese cake topping is just a slight drizzle of Raspberry Chocolate Sauce.
Just a bit of advise…. I posted this recipe yesterday before trying. I found the crust got a little soggy so think I will bake longer next time as with a water bath it doesn’t crisp at all while baking.
With that I want to wish everyone a Merry Christmas and a Wonderful New Year. Enjoy the holidays, I will be back with a new recipe mid-January. We are closed Dec 22 – Jan 1, reopening Jan 2nd.