Strawberry Amarula Cheesecake

(makes 12 generous and very fattening servings)

 
Karen and I collaborated in making something wonderful!
 

After researching some beautiful recipes for various
 cheesecakes, we found one that needed just a little bit
of tweaking.

 

So here is what we whipped up! It is a fabulously fluffy
and delicious cheesecake with just a hint of Amarula!


Make it for those you love!
 

First thing Karen and I did was to divide the various activities!
 
Crust:
 

1 cup sifted flour

¼ cup sugar

1 tsp grated lemon peel

½ cup butter

1 slightly beaten egg yolk

¼ tsp Amarula

 

 

STEP 1. Combine flour, sugar, and

lemon peel in bowl. Cut in butter

until crumbly.

STEP 2. Add egg yolk and Amarula

and mix well.

STEP 3. Remove the sides of a 9-inch springform pan, butter the bottom, and
pat 1/3 of the crust mixture onto
 the bottom.
 
STEP 4. Bake at 400 degrees for
 8 minutes (should be golden). Cool.
 
STEP 5. Butter sides of pan and
reattach to the bottom. Pat remaining
2/3 crust mixture onto the sides,
reaching a height of about 1 ¾ inches.
 

Filling:

 

5 8-oz packages of cream cheese

¼ tsp Amarula

¾ tsp grated lemon peel

1 ¾ cups sugar

3 tablespoons flour

¼ tsp salt

4-5 eggs (we prefer 5)

2 egg yolks

¼ cup heavy whipping cream

 

 

STEP 1. Soften cream cheese,
either in microwave or by
standing at room temperature.
Beat with electric mixer until creamy.

 

STEP 2. Add Amarula and lemon
peel to cream cheese.

 

STEP 3. Mix sugar, flour, and salt in
bowl. Add gradually to cream
cheese mixture.
 
STEP 4. Add eggs and egg yolks one
 at a time, mixing after each addition.
 

STEP 5. Add cream.

 

STEP 6. Turn into crust-lined pan.
Bake at 450 degrees for 12 minutes.
 Reduce temperature to 300 degrees
and bake for an additional 55-75
 minutes. A knife inserted away from
 the center should come out clean.

 

 
STEP 7.  Cool cheesecake for ½ hour.
 Use thin spatula to loosen sides from
 pan. Cool an additional ½ hour,
then remove sides from pan.
 

STEP 8. Cool 2 more hours. (You
can speed up the cooling process
by refrigerating cake at this point)

 

 

 

Strawberry Glaze:

 

2 cups fresh strawberries

¾ cup water

2 tablespoons cornstarch

½ cup sugar

 

STEP 1.  Wash and hull strawberries.
Slice one cup of strawberries and
 place in large saucepan.
Mash with potato masher or similar tool.
 
STEP 2. Add water to saucepan and
cook until berries are pureed
 (2-5 minutes). Sieve into bowl.
 
STEP 3. Mix cornstarch and sugar
in saucepan. Stir in hot berry juice.
 
STEP 4.  Bring glaze to a boil and
cook until thickened and clear
(This mixture won’t be completely
clear, but it will lose the opaqueness
of the cornstarch).
 
STEP 5. Cool glaze to room temperature.
 

 

Assembly:

 

STEP 1. Slice remaining cup of
strawberries and arrange in an
 attractive pattern on the top of
 the cooled cheesecake
(after step 8 above).
 
STEP 2.Pour strawberry glaze
over strawberries and top of
cake (will run down sides).
 
STEP 3. Chill for an additional 2 hours.
Serve with whipped cream to which
you add sugar and Amarula to taste.

 

STEP 4. Enjoy!

love,

Karen:) & Laura
 

Now what are you waiting for?

Let's Bake!