This is a decadent and rich dessert, but this cheesecake is truly delicious. Serves 8 as you only need a small slice! Amarula is a South African cream liqueur made using the fruit from a Marula tree, if you can’t find it Bailey’s is good too.
- 200g chocolate digestives
- 100g butter, melted
- 250ml cream
- 300g caster sugar
- 25g butter
- 1 pinch salt
- 500g cream cheese
- 50ml Amarula
- 150ml caramel
- 300ml double cream
Firstly make the caramel, melt butter and sugar on high heat until melted, dark and glossy, lower heat and add cream a splash at a time. Stir and leave to cool. Once cooled down stir through the salt flakes.
Next, make the base by blitzing the biscuits in a food processor, or bashing the biscuits in a bag with a rolling pin, to make a fine crumb. Stir through the butter and press into a 20cm springform tin. Leave to cool in the fridge.
Whisk cream cheese, the cooled caramel and Amarula until smooth. Add double cream and whisk until thick and mousse-like. Remove the base from the fridge and spread over the cream cheese mixture. Leave to set in the fridge overnight.
Once ready remove from the tin and drizzle over more caramel.