Amarula cheesecake recipe

Amarula cheesecake recipe

If you’re planning a large summer weekend braai, you’ll need food, drinks, and a fantastic dessert to cap it all off. Everything must have a little of that traditional South African flavour if you’re looking for a proudly South African feast. Amarula cream liqueur is one of those flavours that everyone enjoys, and it pairs well with dessert due to its creamy texture and classic flavour. This Amarula cheesecake elevates an already delicious dessert.

Amarula cheesecake suggestions

If you want a good and substantial whipped cream that’s yet light and fluffy, beat in some sugar with the egg whites. The richness is enhanced by melted chocolate, which also helps the fruit on top remain in place. Macerate the fruit with sugar and sometimes additional liquor to draw out the juices for sweeter fruit. Every mouthful is rich and creamy, with a crunchy butter and cookie crust.

Add even more South African flavour to your weekend braai. This Amarula cheesecake is creamy and layered with flavour.

Amarula cheesecake recipe

Amarula cheesecake recipe

Recipe by Irene Muller

Course: Dessert

Cuisine: South African

Difficulty: Easy

Prep time: 30 minutes

Cooking time: 10 minutes

Cooling Time: 30 minutes

Total time: 5 hours 40 minutes


  • 200g Tennis Biscuits

  • 100g butter, melted in the microwave

  • 200ml whipping cream that has been in the fridge overnight to make sure it is very cold (you can place the mixing bowl and whisk in the fridge overnight as well, to ensure the cream thickens)

  • 4 tsp gelatin powder

  • 150ml Amarula cream liqueur

  • 130g castor sugar

  • 500g full-cream smooth creamed cottage cheese (room temperature)

  • fruit of your choice as a topping (optional)


  • Use a food processor or roll the biscuits into sandy crumbs and place them in a bowl.
  • Melt the butter in the microwave and mix it into the cookie crumbs, mix until combined.
  • Press the biscuit mixture in a loose base baking pan to form an even layer. Place in the freezer while making the cake mixture.
  • Whip the cream until stiff peaks form. Be careful that the cream does not turn to butter.
  • Place the Amarula in a small bowl and sprinkle the gelatin powder all over the surface. Leave for about 3 minutes and then place the bowl over a hot pot of simmering water, heating gently while constantly stirring until all the gelatin has dissolved into the liqueur.
  • Place the cheese and sugar in a bowl and mix until light and fluffy in texture.
  • You need to strain the Amarula in the above mixture and mix gently with a spatula.
  • Fold in gently the whipped cream making sure you have covered all the mixture with the Amarula.
  • Remove the loose base pan from the freezer and pour all the mixture onto the crust and smooth out with a spatula.
  • Heat the chocolate in a bowl over boiling water until melted. Add a few blobs of chocolate onto the cake and make patterns using a toothpick or pour a pattern with the chocolate.
  • You can place fresh fruit or nuts on top of the chocolate.
  • Refrigerate for at least 5 hours before serving.
  • When ready to serve, dip a knife into hot water and dry it. Run the knife along the edges of the cheesecake and remove the pan rim gently.
  • If you want to place fruit on top of the cheesecake, remember to cut the fruit in smaller sizes to ensure easy slicing.
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