Amarula Cheese Cake

Amarula Cheesecake:

Country of origin: South Africa

And for our last ‘Recipes for an African Christmas’ dish, we focus on yet another South African favourite – Amarula cheesecake. It’s a simple yet rich and creamy dessert which will always have your guests begging for more. Here’s how to prepare it:

For chapatti:


  • 200 grams digestive biscuits (about 13 biscuits)
  • 100 grams butter, melted
  • 200 ml whipping cream (very cold)
  • 200 ml Amarula cream liqueur
  • 4 teaspoon gelatine powder
  • 500 grams cream cheese, softened to room temperature
  • 130 grams caster sugar
  • 30 grams dark chocolate, melted


  • In a mixing bowl, crush the biscuits and add the melted butter. Mix the two until it is pliable.
  • Press the mixture into 10 whiskey glasses and then pop them into the freezer.
  • Whip the cream into stiff peaks (but don’t go too far otherwise it’ll be buttery).
  • Open the Amarula and give it a taste test. Mix the Amarula and the gelatine in a bowl and leave it to stand for 3 minutes, then place the bowl into a pan of boiling water and heat the mixture until all the gelatine has dissolved.
  • Beat the sugar and cream cheese until it gets light and fluffy.
  • Strain the gelatine and liqueur mixture into the cream cheese and sugar mixture, and mix together gently then fold in the whipped cream.
  • Take your bases out the freezer and spoon on the cheesecake adding it until the glasses are about 2 thirds full.
  • Refrigerate for a minimum of 5 hours or overnight if possible, so as to let the gelatine set.
  • Top the glasses of with fruit, cookies or chocolate.

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