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Amarula Cheesecake

This Amarula Cheesecake is a gentle twist on a recipe from my gran’s cookbook — a collection I’ve lovingly named Butter-Stained Memories. Her original version used cottage cheese and a traditional baked crust, but I’ve updated it with cream cheese, a biscuit base, and a generous splash of Amarula for a proudly South African touch.
It’s rich, creamy, and just indulgent enough — the kind of dessert you make when you’re feeling nostalgic or want to honour the women who taught you to love food from the heart.
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Course Dessert

Ingredients
  

For the crust

  • 150 g crushed biscuits
  • 60–70 g butter

For the cheesecake

  • 500 g cream cheese
  • 3 eggs
  • 200 g sugar
  • 175 ml double cream
  • 25 ml Amarula

Instructions
 

  • Preheat your oven to 160°C
  • Mix the crushed biscuits and melted butter in a bowl until combined.
  • Press the mixture firmly into the base of a 20–23 cm springform tin, using the back of a spoon or your fingers.
  • Chill in the fridge while you make the filling.
  • In a large bowl, beat the cream cheese until smooth.
  • Add the sugar and beat until well combined.
  • Add the eggs, one at a time, mixing gently after each addition.
  • Pour in the double cream and Amarula, and stir until just incorporated — do not overmix.
  • Pour the filling over the chilled biscuit base.
  • Tap the tin gently on the counter to release any air bubbles.
  • Bake for 45–55 minutes, or until the edges are set and the center has a slight wobble.
  • Switch off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
  • Once cooled, refrigerate for at least 4 hours (preferably overnight).
  • Optional: Drizzle caramel sauce over
Keyword amarula, butter stained memories, cheesecake