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Amarula Vanilla Spice Cobweb Cheesecakes | Patisserie Makes Perfect

Amarula Vanilla Spice Cobweb Cheesecakes

Prep Time 40 mins
Cook Time 10 mins
Course Dessert
Servings 4


  • 4 x Stainless steel ring moulds 8cm wide by 6cm high
  • Digital Thermometer
  • disposable piping bag


  • 150 g Digestive Biscuits
  • 75 g Unsalted Butter melted
  • 250 g Mascarpone Cheese drained of any liquid
  • 250 g Full Fat Cream Cheese drained of any liquid
  • 1 tsp Vanilla Bean Paste
  • 65 g Caster Sugar
  • 50 ml Double Cream
  • 100 ml Amarula Vanilla Spice
  • 250 g Good Quality Dark Chocolate (at least 64%)
  • Gold Leaf Optional


  • Heat oven to 200C/180C fan/gas 6. Place the stainless steel ring moulds on a baking tray, lined with a silicone baking sheet or baking paper.
  • Place the digestive biscuits in a food processor and grind them till they are in small pieces, alternatively place them in a Ziplock bag and bash them with a rolling pin.
  • Place the crushed biscuits into a bowland add the melted butter, stir well to combine, then divide the crumbs between the four stainless steel moulds. Press into the bottom of the tins using a flat-bottomed glass, make sure to use all of the biscuit, it won’t be too much. Bake for 10 mins, remove from the oven and leave to cool completely in the ring moulds.

  • Using the bowl of an electric mixer, beat the mascarpone, cream cheese and vanilla with the sugar until smooth. Add the Amarula Vanilla spice and double cream, change the beater to a whisk and mix until thick and creamy, be careful not to over whip it.
  • Scrape the mixture into a disposable piping bag and divide evenly between the moulds and smooth over with a palette knife, you may have some filling leftover. Cover and refrigerate overnight.
  • Next make the chocolate cobwebs, to make these you will need to temper the chocolate. Take 175g of the chocolate and place it in a bowl over a pan of simmering water and heat until it reaches 45C, remove from the heat and continue to stir, you may find you still have some chocolate that hasn’t quite melted.
  • Add the remaining un-melted chocolate in small batches, stirring until it has melted, keep checking the temperature of the chocolate, you want to use the un-melted chocolate to drop the temperature to 32C. When the chocolate has reached 32C it is ready to use, don’t add anymore chocolate.

  • To make the cobwebs place the chocolate in a disposable piping bag and cut a tip 2-3mm wide. Take a silicone baking sheet or some baking paper and line two large baking tins (you’ll want to make multiple cobwebs in case some break). To make a cobweb pipe a cross of chocolate, then pipe an x over the top so that you have an 8 point star. Then pipe curved lines of chocolate between the points, you want to make them large enough to cover the top of your cheesecake.
  • Leave them to set somewhere cool, the fridge is not the best place, as there is too much moisture for chocolate, ideally a cool room somewhere, but if it’s really warm then the fridge is an option. 
  • Using a chef's blowtorch, heat the outside of the moulds to release the cheesecakes. Place them on plates and decorate with the chocolate cobwebs and gold leaf. Leave them to warm up for 5 mins before serving.