Bring all ingredients to room temperature before you start. Set your oven to preheat at 350 while you line your pan with parchment paper (for more on that, see the post How to Prepare a Cake Pan for Baking under the Techniques menu). You’ll also need to have the elements of a water bath nearby: a shallow pan big enough to hold the cake pan, plus a tea kettle or pan of water set over heat. You’ll also need some tin foil to create a “boat” for the cake pan.
Now then, for the batter. In the bowl of a mixer fitted with a paddle, combine the cream cheese, sugar and salt and beat on medium speed for about four minutes until the mixture is light and creamy, scraping the bowl once or twice to make sure everything is combined. Beat in the vanilla, then amarula, then, one at a time, beat in the eggs (again, don’t forget to scrape the bowl). Once you’re satisfied that everything is homogenous, turn the mixer down to medium-low and start adding the sour cream by scoops. Scrape and stir until all is combined.
Pour the mixture into the prepared pan. Set the pan on cris-crossed sheets of tin foil and bring up the edges to form a “boat” that will prevent water from seeping in. Put the cake pan into the larger baking pan and place it on a center rack in the oven. Slide the oven rack with the pan out part way, and carefully pour in enough simmering water to come about half way up the sides of the cake pan. Close the oven door and bake for 45 minutes. Turn off the oven and — without opening the oven door — let the cheesecake bake for one more hour as the oven cools. Take the cheesecake out of the oven (it should be slightly jiggly but not at all soupy in the center), cool it on a rack for another hour, then chill it for a minimum of six hours, preferably overnight. The next day, remove the ring and the parchment paper, slice and serve.
OR, add a crust. Yes, you can add on a graham cracker crust if you want to before you bake it. That will make things a little easier as well as help the cake release from the pan. But here’s my problem with standard graham cracker crusts: they’re very sweet and awfully buttery (this cake is plenty rich as it is), but more than that they just get soggy, which means they offer little in the way of a counterpoint to the filling. Solution? Pat on some cookie crumbs just before serving. But first ya gotta flip the thing over. Apply some plastic wrap, then a cardboard cake circle to the top.
Flip the cake over and take off the pan bottom and the parchment.
Pat on some crushed cookies. You can use just about anything. What are these? Why, animal crackers. Hey, I’ve got kids, I use what’s handy. I like them because they’re very crispy and light without being intensely sweet. For those of you in other parts of the world who don’t have access to animal crackers, tea biscuits (which Natasha over at Sweet Discovery suggests you toast before using) are a close equivalent. Spread them all around, patting them down only lightly.
You could add crumbs to the side at this point, but I prefer to flip the cake first. The longer the cake sits upside down at room temperature, the greater the risk that the top will stick to the plastic wrap.
So then, apply another upside-down cake circle and flip your cake circle sandwich over.
Press the cheesecake down lightly to push the crumbs onto the bottom of the cake a bit. Remove the first circle and the plastic wrap — see? the cake is no worse for wear — then apply more cookies crumbs to the sides.
Slice and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (242g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 306 (64%)|
|Amt Per Serving||% DV|
|Total Fat 34g||45 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 110.5mg||34 %|
|Sodium 317.9mg||11 %|
|Potassium 301.3mg||8 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 34.5g|
|Protein 8.6g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 477
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