Amarula No-bake Cheesecake

Ingredients:

200g digestive biscuits (about 13 biscuits) [or tennis biscuits]
100g butter, melted
200ml whipping cream (very cold)
150ml Amarula cream liqueur (if you’re stuck, you can use Cape Velvet or leave out the booze for a plain no-bake cheesecake)
4 tsp gelatine powder
500g cream cheese, softened to room temperature (or you can use my home-made cream cheese recipe to prepare your own)
130g caster sugar
30g dark chocolate, melted

Method:

Either put the biscuits in a plastic bag and smash with the end of a rolling pin or pulse to crumbs in a food processor.

Melt the butter, either in a pan or in the microwave, pour over the crumbs and stir until nicely moistened. Press the resultant mixture into the base and part way up the sides of a 23cm (9 in) diameter springform cake tin. Transfer to the freezer to firm up.

Whip the cream until it stands in stiff peaks. In separate bowl, combine the gelantine and Amarula then set aside for 3 minutes. After this time, place the bowl over a pan of simmering water, heating until the gelatine has dissolved.

Beat together the sugar and cream cheese until light and fluffy.

Strain the gelatine and Amarula mixture into the cream cheese and sugar mixture. Use a spatula to gently combine the two liquids.

Now, using a metal spoon fold in the whipped cream.

Remove the chilled base from the freezer and spoon in the cheesecake filling.

At this point, melt the chocolate and drop by the teaspoon on top of the cheesecake. Now take a toothpick and swirl the chocolate into the cheesecake.

Transfer the cheesecake to your refrigerator and chill for at least 5 hours (best over night).

Carefully unmould, slice into wedges and serve.