Nov 18th
Amarula Dark Chocolate Oreo Cheesecake! It has an appealing ring to it doesn’t it? Anything with the words Amarula and dark chocolate in the same sentence has to be totally hedonistic and an absolute delight to all the senses!

This is a long overdue posting. I vowed to myself after my last blog post that I would not allow so much time to slip by before I posted again. In fact I made a pact with myself that I would start posting and publishing regularly…but unfortunately that didn’t happen so here I am…sneaking in a bit red-faced and embarrassed but nontheless……here I am. In fact my only redeeming quality right now is the recipe that I am about to tell you all about. You are going to love me all over again after this. Unless of course you are on a diet….as I am……and in that case…….HATE AWAY!! I cannot keep this amazing Amarula Dark Chocolate Oreo Cheesecake to myself any longer. Let me tell you a bit about how I came to make this delightful cheesecake ..

You just have to love twitter some days…in fact I love it every day that I get there! I find it so very entertaining and also enlightening. I learn a lot from twitter and some days I just flat out laugh out loud at the antics that some folk get up to. But other days, when I do manage to find the time to open up my tweetdeck, I come across absolute gems – like the lead-up to that risotto and this cheesecake. Sarah Duff , online photojournalist and food editor for Getaway (what a job!!!) tweets the most amazing foodie gems in between all her travel and “make you so jealous” tweets and about 2 months ago I saw a tweet flash onto my screen with a link to an amazing cheesecake that she had baked. Now, I am a fridge (no-bake) cheesecake queen!  I have made gazillions of the things for coffee shops and private clients. But I have always shied away from the baked kind. But this one just grabbed my attention so much that I decided that it would be the way to break the baked cheesecake drought in my house. Am I ever glad that I did. My family love me again…I am the world’s best mother in law (I kid you not!) and my son in law (who had his birthday on Sunday) ordered this rather than his regular annual choice of my death by chocolate cake after he tasted the cheesecake that I made just before we went on holiday…yes, the husband and I have been away on holiday too since I last posted! Am I forgiven now??  Anyway, to tell you just how much he loves my Amarula Dark Chocolate Oreo Cheesecake (and me 🙂 ) he came to me at the end of the party on Sunday, wiping chocolate crumbs from his chin and lips, and declared that if he were to die then he would be the happiest man for all eternity HAHA! Being browniegirl, my penchant is to take recipes and “pimp” them a bit to my own liking. This one didn’t need any changing for it to be absolutely perfect! But fiddle I did. You can find the original Sarah Duff version here and here is my version for you all to enjoy!


200g Oreo biscuits (or use your own preference)

20g NoMU Cocoa Powder

100g Butter – melted

250g creamed cheese – I used Lancewood Superior

250g Mascarpone Cheese

1 tin condensed milk

1 Lemon – juice only

4 Eggs – seperated

100g 85% dark Chocolate

100g NoMU Hot Chocolate Chunks

200ml Amarula Crème Liqueur

125g Castor Sugar 

5mls NoMU Vanilla Paste

Preheat oven to 180 deg C. Place a cake pan of boiling water onto the bottom shelf of the oven. This will stop the cake from cracking too much.

Spray the insides and base of a 23cm deep, loose bottomed springform pan with cooking spray. Line the base with baking parment. Wrap a piece of aluminum foil tightly around the outside bottom of the pan so that it comes up around the sides (this stops any leakage out onto the bottom of the oven during baking)

Crush the biscuits together with the cocoa until the biscuits are fine, then mix well with the melted butter. Press down into the base of the prepared pan. Compress and smooth the crumbs with the back of a spoon. Pop the pan into the fridge while you make the filling.

Roughly chop up the dark chocolate and melt it in a glass bowl, together with the chocolate chunks, in the microwave on 50% power for a minute or two. Take it out halfway through and stir it. Set aside until needed

Beat the egg yolks, half the sugar, the condensed milk, cream cheese, mascarpone, vanilla, lemon juice and Amarula together well.

Fold the melted chocolate into the egg mixture. It will start thickening.

 Beat the egg whites until foamy, add the rest of the sugar and beat until soft peaks form.

Gently fold egg whites into the chocolate cheese mixture with a spatula or wooden spoon.

Pour all onto the prepared chilled crust

Bake, on the middle shelf of the oven, for 30 – 40 minutes. The cheesecake must still be a bit wobbly in the middle

Switch the oven off and open the oven door. Leave the cheesecake to cool down completely in the oven. Remove the cheesecake briefly from the oven and run a thin metal spatula all around the sides to loosen it from the pan and thereby stop more cracking as it cools and pulls away from the sides of the pan. This cake souffles a bit as it bakes so it is normal for it to sag back down in the centre and crack a bit.  

Serve at room temperature dusted liberally with icing sugar and some berries and ice cream


Happy birthday boys.......

My grandson Ty shares a birthday with his daddy. His choice of cake this year was an army tank cake. Here is my masterpiece  attempt at recreating his cake of choice:

Army Tank Cake

Seeing as Thursday is already dying I wish you all a wonderful weekend ahead.

browniegirl xx


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