COCONUT AMARULA CHEESECAKE
Ingredients
- Packet of ginger Or coconut Tennis biscuits
- 100g butter, melted
- 150ml Amarula liqueur
- 20ml gelatin powder
- 500g cream cheese
- 130g caster sugar
- 200ml double cream
- Fine desiccated coconut
Method :
Crumb the biscuit's and mix with a tiny bit of melted butter
Press into a pie dish and refrigerate
Mix Amarula and gelatin powder and leave for 4 minutes.
Place on Double boiler and allow the gelatin to dissolve
In a seperate bowl, beat the sugar and cream cheese until fluffy.
Whip the cream into stiff peaks, in another dish
Fold in the cooled Amarula into the sweetened cream cheese
Add whipped cream and blend well
Pour the cooled cheesecake mixture onto the crumb base
Refrigerate for at least 7 hours or overnight
You can pour a little Amarula over the top when serving
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