👨‍🍳 조리법

1. 1

   Prepare the base: Place the digestive biscuits in a food processor and pulse until they form fine crumbs. Alternatively, place them in a sturdy plastic bag and crush with a rolling pin. Transfer crumbs to a bowl, pour in the melted butter, and mix until well combined, resembling wet sand. Press this mixture firmly and evenly into the base of a 20-23cm (8-9 inch) springform pan. Use the bottom of a glass or a measuring cup to ensure a compact layer. Chill the base in the refrigerator for at least 15 minutes while you prepare the filling.

   ⏱️ 15 minutes
2. 2

   Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, ensuring there are no lumps. Gradually add the Amarula liqueur and powdered sugar (if using), mixing until just combined and smooth. Scrape down the sides of the bowl as needed.

   ⏱️ 10 minutes
3. 3

   Whip the cream: In a separate chilled bowl, whip the cold heavy cream using an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will turn into butter. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain, maintaining as much airiness as possible. The mixture should be smooth and homogenous.

   ⏱️ 10 minutes
4. 4

   Assemble and chill: Pour the cheesecake filling evenly over the chilled biscuit base. Smooth the top with a spatula. Cover the springform pan tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm and set. To serve, carefully run a thin knife around the edge of the pan before releasing the springform side.

   ⏱️ 4 hours (minimum chilling time)