Recipe for Amarula and Dark Chocolate Baked Cheesecake with Oreos and mascarpone cheese. Heavenly!
200g Oreo biscuits (or use your own preference)
20g NoMU Cocoa Powder
100g Butter melted
250g creamed cheese I used Lancewood Superior
250g Mascarpone Cheese
1 tin condensed milk
1 Lemon juice only
4 Eggs separated
100g 85% dark Chocolate
100g NoMU Hot Chocolate Chunks
200ml Amarula Creme Liqueur
125g Castor Sugar
5mls NoMU Vanilla Paste
Preheat oven to 180 deg C.
Spray the insides and base of a 23cm deep, loose-bottomed springform pan with cooking spray. Line the base with baking parchment. Wrap a piece of aluminium foil tightly around the outside bottom of the pan so that it comes up around the sides (this stops any leakage out onto the bottom of the oven during baking)
Crush the biscuits together with the cocoa until the biscuits are fine, then mix well with the melted butter. Press down into the base of the prepared pan. Compress and smooth the crumbs with the back of a spoon. Pop the pan into the fridge while you make the filling.
Roughly chop up the dark chocolate and melt it in a glass bowl, together with the chocolate chunks, in the microwave on 50% power for a minute or two. Take it out halfway through and stir it. Set aside until needed
Beat the egg yolks, half the sugar, the condensed milk, cream cheese, mascarpone, vanilla, lemon juice and Amarula together well.
Fold the melted chocolate into the egg mixture. It will start thickening.
Beat the egg whites until foamy, add the rest of the sugar and beat until soft peaks form.
Gently fold egg whites into the chocolate cheese mixture with a spatula or wooden spoon.
Pour all onto the prepared chilled crust
Bake, on the middle shelf of the oven, for 30 – 40 minutes. The cheesecake must still be a bit wobbly in the middle
Switch the oven off and open the oven door. Leave the cheesecake to cool down completely in the oven.
Serve at room temperature with some berries and ice cream.
*Originally published 26 June 2019
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