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Ingredients

+

Method

  • Strawberry Oreo Cookies, 2 packets 238.0 g
  • Butter, melted 80.0 g
  • Milk, cold 700.0 ml
  • Pink Amarula 200.0 ml
  • Pink food colouring 4.0 drop
  • Cream 125.0 ml
  • Pink Amarula, to drizzle or serve alongside raspberries to serve 60.0 ml

The classic red velvet cake meets the creamy decadence of cheesecake, infused with South African Amarula for an exotic twist that promises an unforgettable flavour experience.

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Preparation

  1. Method

    1. Grease a 20 cm round (base) springform pan. Line base and side with baking paper. 
    2. Place cookies in a food processor and process until fine crumbs. Add butter. Process until combined. Press biscuit mixture over base of prepared pan. Refrigerate until required. 
    3. Add the Carte d’Or cheesecake mix, pink Amarula, cold milk and the food colouring to a mixing bowl. Mix with an electric mixer on low speed until combined. Followed by high speed for 5 min. Pour cheesecake mixture into prepared pan. Refrigerate for at least 4 hrs or overnight until set. 
    4. Remove cheesecake from pan and place on a serving plate. Using an electric mixer, beat the cream until soft peaks form. Top cake with cream and drizzle with pink Amarula. Serve with raspberries
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