Ingredients
200 grams digestive biscuits (I used Speculos)
100 grams butter, melted
200 ml whipping cream - (crème fouetée) cold
150 ml Amarula cream liqueur
4 teaspoon gelatine powder
500 grams cream cheese at room temperature
130 grams caster sugar
30 grams dark chocolate, melted
Needed: 9” Spring Form Tin
Method
In a food processor, process the digestive biscuits into crumbs. Melt the butter over low heat and add this to the crumbs. Stir till combined and looks like damp mud. Line the base with oil paper and press the biscuit crumb mix into the spring-form pan. Put this in the freezer till you prepare the other ingredients.
Whip cream until stiff peaks form and keep back in fridge. Place the liqueur in a small bowl and sprinkle the gelatine powder over the surface. Keep for 3 minutes. Then in a water bath, heat gently stirring till the gelatine has dissolved into the liqueur.
Using an electric mixer, beat the sugar and cream cheese until light and fluffy. Strain the gelatine and liqueur mixture into the cream cheese and sugar mixture and mix gently with a spatula. Fold in the whipped cream gently till it is well-incorporated.
Take the spring-form tin out of the freezer. Pour the mixture onto the biscuit base and smooth it with a spatula.
Melt dark chocolate in a small bowl over simmering water. Once the chocolate has melted, put teaspoons full over the cream cheese mixture. Using a toothpick swirl the chocolate over the cream cheese cake.
Refrigerate the dessert overnight to ensure that it is set. Warm a palette knife in hot water and dry it. Run the palette knife along the edges of the cheesecake and remove the pan gently.
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