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Kings Camp Recipe Amarula Cheesecake

By Kings Camp Team on September 1, 2014

CheesecakeLast 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.
Filling
1 Cup Ricotta Cheese
1 Cup Marscapone Cheese
1 ¾ Cups sugar
4 Eggs
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?

3 thoughts on “Kings Camp Recipe Amarula Cheesecake

  1. Hi Lisl, I would just LOVE the recipe for the topping for the cheesecake please. I belong to the group of rotarians who bring American guests to Kings Camp. We have been there often over the past 10 years or so, but last week Charles was there at Waterbuck with his wife Lois and a group of 8 guests. They LOVED it and said that your cooking was outstanding! I am so sad we didnt get to experience your cuisine but perhaps next time. In the meantime, I would like to try your recipe for Amarula cheesecake and definitely need the recipe for the topping!
    Thanks in advance
    Celia

  2. Hi Celia
    I’m so glad you’ve received such good feedback from Charles. I really enjoyed cooking for and chatting with the Rotarian group.
    So… Amarula Cheesecake is best topped by an Amarula Butterscotch. And Butterscotch is a process…
    First get all the ingredients and implements must be ready since it is a time sensitive process.
    4 Tbsp butter
    1/2 cup brown sugar
    1 cup Amarula Cream Liquer
    1 Tbsp Vanilla extract
    1 tsp salt
    Melt butter. As soon as it melts add sugar and salt. Continue over low heat until mixture changes from grainy to molten lava, 3-5 minutes, stirring occasionally with a wooden (non-metal) spoon.
    Add all the Amarula at once. Switch to whisk and mix continuously for about 10 minutes. Should be smooth and thick sauce. Can keep for weeks but not in the fridge as this will cause crystallisation.
    I hope this works for you. best of luck
    Lisl

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