125 g melted butter
2 packets gluten free biscuits (Arrowroot or Ginger are good options)
500g g Philly Cream Cheese
200g g castor sugar
22 g Gluten Free corn flour
5 egg yolks
1 tsp vanilla extract
150 ml Amarula Liqueur available from Dan Murphys or BWS (a fruit and cream based liqueur)
*for a non gluten free option you could replace the Amarula with Baileys Irish Cream flavor of your choice
70 ml cream
1 shot Amarula Liquer and 1 shot for the chef 😉
240g or 1 packet of Cadbury Melts white chocolate
Fresh strawberries or maraschino cherries, mint leaves and freshly whipped cream for garnishing
Preheat the oven to 200˚C.
Using a food processor, crumble the biscuits and while doing so, pour in the melted butter. Combine well. Then, using your hands, press the biscuit crust into the base of a spring form cake tin. Place in the fridge to set hard.
Beat the cream cheese until light and fluffy, and while beating continuously, add the sugar and then the flour. Mix in the vanilla extract, the eggs and the Amarula. Pour the mixture into the prepared cake tin and bake in the preheated oven for five minutes, then reduce the temperature to 100˚C and bake for 60-75 mins or until middle has allmost set.
Allow to cool in the oven before taking it out.
In a saucepan add the cream and Amarula
On a low to medium heat, bring the Amarula and cream to the boil, lower the heat and add the white chocolate until starting to melt
Remove from heat and mix together until smooth and then pour it over the cake.
Place in fridge, preferably overnight
Garnish with fresh strawberries or maraschino cherries, mint leaves and freshly whipped cream.