Last week the Rangers published their monthly report and obviously not even the best cheesecake in the world can compete with baby wilddog and the cuctest little leopards you ever did see, so I didn’t even try. But here I am again to share some news from the camp kitchen.
I hope all the guests who have been giving such positive feedback realise how absolutely gratifying it is for us. When my food elicits ‘mmmms’ and ‘aaahhhs’, it’s brilliant. Especially when it’s in response to a recipe I’m trying out for the first time.
I seem to be trying out lots of new and exciting things here at Kings Camp. It’s a matter of diving right into the deep end and swimming my little heart out. Or should that be chopping, stirring, sizzling my little heart out and thanking all the powers that be for my Thermomix daily.
So last week I wanted to try an Amarula Cheesecake but it had to be gluten free for my guests. I came up with this recipe by chopping and changing others I found and it was voted absolutely DELISH!
Kings Camp Recipe – Amarula Butterscotch Cheesecake
Preheat oven to 160degC. Line the base of a springform cake tin with baking paper and grease the sides. You can just use a packet of biscuits and some butter but I find the saltiness of this nut base a perfect accompaniment.
Gluten Free Nut Base
200g Mixed Nuts – grind (I used Macadamia and Almond, but Cashew, Brazil and Hazelnuts could all work)
½ tsp salt – ONLY if using raw unsalted nuts otherwise the roasted salted variety will be salty enough.
2 Tsp Coconut Oil
1 Tsp Raw Honey
Mix all together. Press into the prepared cake tin and place in the fridge to set.
1 Cup Ricotta Cheese
1 Cup Marscapone Cheese
1 ¾ Cups sugar
¼ Cup Amarula
2 tsp Vanilla
Blend ricotta first to soften. Then add marscapone and sugar and cream. Add eggs one by one then the rest. Pour on top of base. Cook in a water bath for 1- 1.5 hours at 180deg. Check halfway if middle is setting – can cover with foil if needed.
Amarula Butterscotch Sauce – This is the secret ingredient… come to Kings Camp or contact medirectly if you’d like to know how I make it…haha the suspense?