200 grams digestive biscuits (about 13 biscuits)
100 grams butter, melted
200 ml whipping cream (very cold)
150 ml Amarula cream liqueur (if you’re stuck, you can use Cape Velvet or leave out the booze for a plain no-bake cheesecake)
4 teaspoon gelatine powder
500 grams cream cheese, softened to room temperature
130 grams caster sugar
30 grams dark chocolate, melted
9-inch springform pan
Smash up the biscuits into smithereens!
Melt the butter and mix it into the crumbs until it feels a little mushy, squishy, and pliable.
Press the mixture into a 9-inch springform pan until it’s a pretty firm and even layer, and then pop it into the freezer.
Whip the cream into stiff peaks (but don’t go too far and make butter.)
Place the booze and the gelatine into a bowl and leave it to stand for 3 minutes. Then place the bowl into a pan of boiling water and heat the mixture until all the gelatine has dissolved.
Beat the sugar and cream cheese until light and fluffy.
strain the gelatine and liqueur mixture into the cream cheese and sugar mixture, and mix together gently. (delicate process)
Fold in the whipped cream.
Take your frozen base out the freezer and spoon on the cheesecake filling.
Melt your chocolate and drop small (10 cent piece size) drops onto your mixture. Use a toothpick to make swirly whirly’s and get carried away.
Refrigerate for a minimum of 5 hours or overnight if possible.
Photo: Marlé Brits