Marissa Corné Smith
Ingredients:
- 200 g ginger biscuits, crumbed
- 80 g butter, melted
- 690 g cream cheese
- 250 ml castor sugar
- 80 ml Amarula
-160 g white chocolate, grated
- Fresh berries
Method:
Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.
Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.
Pour into the spring form tin and refrigerate overnight.
Decorate with the rest of the white chocolate, garnish with fresh berries and serve.
Ingredients:
- 200 g ginger biscuits, crumbed
- 80 g butter, melted
- 690 g cream cheese
- 250 ml castor sugar
- 80 ml Amarula
-160 g white chocolate, grated
- Fresh berries
Method:
Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.
Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.
Pour into the spring form tin and refrigerate overnight.
Decorate with the rest of the white chocolate, garnish with fresh berries and serve.
- 200 g ginger biscuits, crumbed
- 80 g butter, melted
- 690 g cream cheese
- 250 ml castor sugar
- 80 ml Amarula
-160 g white chocolate, grated
- Fresh berries
Method:
Mix ginger biscuits with butter and press the crumbs into a spring form tin (20cm) and allow to rest for 20 minutes in the refrigerator.
Combine the cream cheese, castor sugar, Amarula and 80 g white chocolate.
Pour into the spring form tin and refrigerate overnight.
Decorate with the rest of the white chocolate, garnish with fresh berries and serve.