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|1 c||graham crackers, crushed|
|4 oz||butter melted|
|16 oz||cream cheese, room temperature|
|8 oz||mascarpone cheese|
|1 3/4 c||sugar|
|1/4 c||amarula cream liqueur|
|3 tsp||pure vanilla extract|
|4 Tbsp||caramel ice cream topping|
|caramel ice cream topping|
hanford, CA (pop. 53,967)
Member Since Jul 2010
Amarula has hints of chocolate, vanilla and caramel, Once I tried it, I knew I had to experiment with it and created a decadent cheesecake. If you like Bailey's Irish Cream, you'll fall in love with this exotic South African cream liqueur. I made this cheesecake for a couple of friends coming by for coffee. Their reaction to this dessert was amazing and I knew I had a hit. Believe it or not, the three of us ate the whole cheesecake in one sitting. It was so delicious we couldn't stop ourselves. This is by far one of my best creations. Photo courtesy of Kelly Williams.
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.