This cheesecake, with a splash of Wild Africa Cream liqueur, takes each bite to a whole new level of dreamy, creamy deliciousness. Trust us — you’ll be reaching for seconds (or thirds)!
Wild Africa Cream liqueur cheesecake
Ingredients
- 200 grams Digestive biscuits (about 13 biscuits) or Tennis biscuits
- 100 grams Butter, melted
- 200 ml Whipping cream (very cold)
- 150 ml Wild Africa cream liqueur
- 3 tsp Gelatine powder
- 500 g Cream cheese, softened to room temperature
- 130 g Castor sugar
- Chocolate sauce
- ¼ cup Brown sugar
- 2 tbsp Water
- ¼ cup Wild Africa cream liqueur
- 2 tbsp Chopped milk chocolate
Instructions
CRUSH the biscuits, until a fine crumb.
MELT the butter and mix it into the crumbs until well combined.
PRESS the mixture into a 22cm springform pan until an even layer. Transfer into the freezer.
COMBINE the Wild Africa cream and the gelatine together 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.
WHIP the cream into stiff peaks. Once whipped, fold the whipped cream into the cream cheese mixture.
REMOVE your frozen base from the freezer and spoon on the cheesecake filling.
REFRIGERATE for a minimum of 5 hours or overnight if possible.
Chocolate sauce
COMBINE your sugar and water together in a pot over a medium heat. Cook until golden brown and bubbling .
STIR in the Wild Africa cream liqueur, whisking continuously , until smooth. Add chopped chocolate and mix until smooth.
Notes
To serve: REMOVE the cheesecake from the springform pan and drizzle with chocolate sauce. Slice and serve!
ALSO SEE: No-bake blueberry cheesecake
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
