AMARULA CHEESECAKE RECIPES
AMARULA CHEESECAKE RECIPE - FOOD.COM
As called several times, the Amarula Queen, and the love of cheesecakes, I had to post this recipe. Taking the ingredients of my favorite cheesecake and adding a little Amarula this makes a decadent, rich and creamy cheesecake that gets rave reviews. This was in my Secret Recipes, but I decided to go ahead and make it public for Zaar! I always bake my cheesecakes in a water bath... this makes them really moist.
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly spray a 10-inch springform pan with cooking spray and set aside.
- In a mixing bowl, stir in the melted butter with the graham cracker crumbs just until they become moist. Put enough crumbs in the pan to fill the bottom. Press firmly and put in the oven for 10 minutes. Take out and allow to cool.
- With a mixer, beat the cream cheese and sugar; add the mascarpone. Add the eggs one at a time. Add the vanilla and Amarula Cream liqueur.
- Pour the cheesecake mixture into the prepared cake pan and, drop heaping tablespoons of Caramel Topping onto batter. Using a toothpick, take the caramel and swirl around cheesecake batter. (Do not try to even the batter by dropping pan on counter!).
- Wrap bottom and sides of pan in aluminum foil and put into water bath. Bake at 350 degrees for 1 hour and 30 minutes, or until the middle is set. (Cheesecake should be golden on top, spring to the touch -- but still a little wabbly. Toothpick insert should be clean.
- Remove cheesecake to counter and let cool. Place in refrigerator for 2-3 hours to set completely. For Best results and taste, set overnight or at least 6 hours before serving. (I can never wait this long -- so I make it at night and put in the refrigerator for the next day).
- Serve with chocolate sauce, fresh berries, or fresh whipped cream. (I sometimes add a drizzle more of the caramel sauce ;).
- Enjoy!
Nutrition Facts : Calories 391.6, FatContent 22.9, SaturatedFatContent 12.8, CholesterolContent 124, SodiumContent 269.9, CarbohydrateContent 42.9, FiberContent 0.3, SugarContent 34.8, ProteinContent 5
AMARULA CHEESECAKE | JUST A PINCH RECIPES
The flavor of this cheesecake is so darn good! It's consistency is quite light and creamy, reminiscent of a wonderful flan or caramel custard.
Provided by V Seward @Vseward
Categories Cakes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Lightly spray a 10-inch springform pan with cooking spray and set aside.
- In a mixing bowl, stir in the melted butter with the graham cracker crumbs and 2 Tbl sugar just until they become moist. Put enough crumbs in the pan to fill the bottom. Press firmly( do this with a measuring cup) and put in the oven for 10 minutes. Take out and allow to cool
- In a stand mixer with a paddle attachment, beat the cream cheese and sugar until smooth; add the mascarpone. Add the eggs one at a time. Add the vanilla and Amarula Cream liqueur.
- Pour the cheesecake mixture into the prepared cake pan and, drop heaping tablespoons of Caramel Topping onto batter. Using a toothpick, take the caramel and swirl around cheesecake batter. (Do not try to even the batter by dropping pan on counter!).
- Place an 8" cake pan filled with hot water in the bottom of the oven.(this will create a steam bath for the cheesecake without putting it into a waterbath. Place cheesecake on center rack of oven, Bake at 350 degrees for 1 hour and 30 minutes, or until the middle is set. (Cheesecake should be golden on top, spring to the touch -- but still a little wabbly. Toothpick insert should be clean.
- Remove cheesecake to counter and let cool. Place in refrigerator for 2-3 hours to set completely. For Best results and taste, set overnight or at least 6 hours before serving. (I can never wait this long -- so I make it at night and put in the refrigerator for the next day).
- Drizzle additional caramel sauce on serving plates. Place sliced cheesecake (I use dental floss to get a clean slice) and Garnish with Whip topping and chocolate shavings, or make a chocolate center piece as shown.
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NON-BAKE AMARULA CHEESECAKE - 500,000+ RECIPES, MEAL ...
"http://smittenglutton.com/2013/02/04/recipe-non-bake-amarula-cheesecake/"
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine not set
Calories 614 calories per serving
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine not set
Calories 614 calories per serving
- "Step 1: Using a food processor, process the digestives into sandy crumbs. Alternatively, if you don’t have a food processor, you can put them in a big bowl and crush them slowly with a glass. So therapeutic! Step 2: Melt the butter over a low heat, then add the melted butter into the cookie crumbs. Stir till combined. The texture of this should be a little like damp sand. Step 3: Press the butter and biscuit crumb mixture into a 9-inch springform pan to form an even layer. I learnt that putting a cake base in place of a springform pan base under the pan rim is more effective, especially if you mean to give the cake as a gift! No fuss over transfer of the cake! Pop this crust layer in the freezer while you prepare the other ingredients. Step 4: Whip the whipping cream until stiff peaks form. Be very careful with this step, because it took me about 3 cartons of whipping cream and a conversation with a chef before I FINALLY learnt how to whip cream correctly. The key is simply to freeze all the equipment beforehand (i.e the beaters and mixing bowl) as everything needs to be extremely cold to prevent the cream from splitting into butter. My other secret is to whip the cream over a bowl of iced water. Also, make very sure not to over-beat. Step 5: Place the liqueur in a small bowl and sprinkle the gelatine powder all over the surface. Leave this to stand for 3 minutes. Following this, place the small bowl in a pan/pot of simmering water, heating gently while constantly stirring till ALL the gelatine has dissolved into the liqueur. Step 6: Using an electric mixer, beat the sugar and cream cheese until light and fluffy. Step 7: Strain the gelatine and liqueur mixture into the cream cheese and sugar mixture, mixing gently with a spatula. Step 8: Fold in the whipped cream gently, making sure that everything is well-incorporated. Step 9: Remove the springform pan containing the crust from the freezer. Pour all of the mixture onto the crust and smooth it out with a spatula. Step 10: Melt the dark chocolate in the same way that the gelatine was previously melted – put the chocolate into a small bowl over simmering water. The rationale for this is to prevent the chocolate from burning! Once the chocolate has melted, scoop 10 cent-sized dollops of it over the cream cheese mixture. Using a skewer/toothpick, make random swirls all over the cake, taking care not to remove the skewer/toothpick till you are done swirling. Step 11: Refrigerate the cake for a minimum of 5 hours, but preferably overnight to ensure that it is fully set. When ready to serve: dip a palette knife into hot water and dry it. Run the palette knife along the edges of the cheesecake and remove the pan rim gently. "
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NON-BAKE AMARULA CHEESECAKE - 500,000+ RECIPES, MEAL ...
"http://smittenglutton.com/2013/02/04/recipe-non-bake-amarula-cheesecake/"
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine not set
Calories 614 calories per serving
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine not set
Calories 614 calories per serving
- "Step 1: Using a food processor, process the digestives into sandy crumbs. Alternatively, if you don’t have a food processor, you can put them in a big bowl and crush them slowly with a glass. So therapeutic! Step 2: Melt the butter over a low heat, then add the melted butter into the cookie crumbs. Stir till combined. The texture of this should be a little like damp sand. Step 3: Press the butter and biscuit crumb mixture into a 9-inch springform pan to form an even layer. I learnt that putting a cake base in place of a springform pan base under the pan rim is more effective, especially if you mean to give the cake as a gift! No fuss over transfer of the cake! Pop this crust layer in the freezer while you prepare the other ingredients. Step 4: Whip the whipping cream until stiff peaks form. Be very careful with this step, because it took me about 3 cartons of whipping cream and a conversation with a chef before I FINALLY learnt how to whip cream correctly. The key is simply to freeze all the equipment beforehand (i.e the beaters and mixing bowl) as everything needs to be extremely cold to prevent the cream from splitting into butter. My other secret is to whip the cream over a bowl of iced water. Also, make very sure not to over-beat. Step 5: Place the liqueur in a small bowl and sprinkle the gelatine powder all over the surface. Leave this to stand for 3 minutes. Following this, place the small bowl in a pan/pot of simmering water, heating gently while constantly stirring till ALL the gelatine has dissolved into the liqueur. Step 6: Using an electric mixer, beat the sugar and cream cheese until light and fluffy. Step 7: Strain the gelatine and liqueur mixture into the cream cheese and sugar mixture, mixing gently with a spatula. Step 8: Fold in the whipped cream gently, making sure that everything is well-incorporated. Step 9: Remove the springform pan containing the crust from the freezer. Pour all of the mixture onto the crust and smooth it out with a spatula. Step 10: Melt the dark chocolate in the same way that the gelatine was previously melted – put the chocolate into a small bowl over simmering water. The rationale for this is to prevent the chocolate from burning! Once the chocolate has melted, scoop 10 cent-sized dollops of it over the cream cheese mixture. Using a skewer/toothpick, make random swirls all over the cake, taking care not to remove the skewer/toothpick till you are done swirling. Step 11: Refrigerate the cake for a minimum of 5 hours, but preferably overnight to ensure that it is fully set. When ready to serve: dip a palette knife into hot water and dry it. Run the palette knife along the edges of the cheesecake and remove the pan rim gently. "
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Total Time 30 minutes
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