White Chocolate and Amarula Cheesecake

A showstopper that’s truly South African! Add the wizz of Amarula to your cheesecake for a decadent dessert this festive season.
 
Thanks to Taryne Jakobi for the recipe, food styling & photography.

500g full fat cream cheese, at room temperature 
50ml sour cream 
125ml castor sugar 
2 eggs, at room temperature  
5ml vanilla 
50ml Amarula® 
150g slab white chocolate 
1pkt digestive or tennis® biscuits, crushed 
100g melted butter 
 
To serve  
150ml sour cream 
30ml Amarula  
30ml castor sugar  
100g white chocolate  
 
 
Place the cream cheese, sour cream and eggs on the counter and allow to come to room temperature before starting. 
 
Line but do not grease an 18 or 20cm spring form tin with baking paper. Mix the biscuits and melted butter and line the base and sides of loose bottom tin and place in the fridge to set. 
 
In a mixing bowl mix together the cream cheese, sour cream and sugar and mix well to combine taking care not to over-beat and incorporate too much air into the mixture. 
 
Mix in the eggs, vanilla and Amarula®, stir gently to combine, do not overmix. 
 
Melt the chocolate in a double boiler or in the microwave and allow to cool slightly before adding to the cream cheese mixture making sure both mixtures are more or less the same temperature before adding the chocolate to the creamed mixture, stir to combine. 
 
Pour into crumb crust. Cover the tin tightly with a piece of foil, and using a long rectangular strip of foil make a sling or handles to help lift the tin out of the Instant Pot® 
 
 Pour 1 cup of water into the inner pot.  Place the trivet at the bottom and fold the handles in to make more room.  Using the foil sling, CAREFULLY lower the cheesecake into the inner pot. Secure the lid set to Cake (Duo Plus) or Pressure Cook on High 45 minutes. When the cook cycle is complete, let the pressure naturally release for 15 minutes. Do a manual release of the remaining pressure and once the pin drops carefully and quickly open the lid to avoid moisture falling on top of the cake. 
 
Carefully remove the cheesecake from the pot using the foil “handles,” be careful as it will be hot. Remove the foil and and if there is water on the top of the cake, carefully dab it off with a paper towel. Allow to cool in the tin for 20 minutes before running a butter knife around the outside of the pan to separate from the tin. Remove from the tin and refrigerate for 4 - 8 hours (preferably overnight). 
 
To serve, stir the Amarula® into the sour cream and add the sugar. Spread the sour cream mixture over the top of the cheesecake and grate white chocolate over or scrape the chocolate with a vegetable peeler to make shards.  

For more by Taryne Jakobi, head to the link below:

https://tarynejakobi.co.za/