This decadent cheesecake works well with any liqueur – try peppermint liqueur or Frangelico. It’s delicious served with a cup of espresso.
Brownie, Amarula and espresso semifreddo cheesecake
This decadent cheesecake works well with any liqueur – try peppermint liqueur or Frangelico. It’s delicious served with a cup of espresso.
Ingredients
CRUST
- 500g soft ready-made brownies
- 50g butter
FILLING
- 350g ricotta, drained, at room temperature
- 350g mascarpone, at room temperature
- 60ml (¼ cup) coffee liqueur
- 100ml Amarula
- 50g icing sugar
- 125g dark chocolate
- 50ml ground Italian espresso coffee powder
- chocolate scrolls, to garnish
- chocolate espresso beans, to garnish
- fresh mint leaves, to garnish
Instructions
For the crust, place the brownies in a food processor and blend until fine. Add the butter and blend until a soft mixture forms. Divide the brownie mixture between 3 sheets of baking paper. Top with another sheet of paper and roll it out to 20cm discs. Freeze until solid, about 1 hour.
For the filling, place the ricotta in a bowl and beat in the mascarpone with a wooden spoon. Don’t use a food processor as the mixture will become too runny. Beat in the remaining ingredients.
Peel the baking paper off the brownie discs and place a disc on a cake plate. Spread a third of the mixture over the disc and top with another one. Repeat to create a three-layered cake. Freeze the cake until just frozen, about 2 hours.
Transfer the cake to the fridge 30 minutes before serving. Garnish with chocolate scrolls, chocolate espresso beans and mint leaves.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
