MAAS-ter Class 3- Baked Amasi White chocolate Cheesecake




225 gram Tennis biscuits, crushed

100 gram butter, melted

Lightly brush the sides of the tin with melted butter

Mix the crushed biscuits and the melted butter and press into 23cm loose based tin – flatten with the back of a spoon just to cover the bottom


Chill the base in the fridge until the filling is mixed


500 gram Amasi “cream cheese”

250ml fresh cream

3 large eggs

125ml sugar

10ml vanilla essence

25ml corn flour, mixed in a little water to form a paste

160gram white chocolate, melted

Pre-heat the oven to 150 degree Centigrade ( 330 F)

In a bowl place the Amasi “cream cheese”, fresh cream, eggs, sugar, vanilla essence and whip with an whisk or electric beater until if forms a lovely thick and creamy smooth consistency.

Mix the cornflour with a little milk or water to form a paste and stir this into the “cream cheese” mixture

Melt the chocolate carefully in the microwave or in a dish over a pan of hot water.

Add the melted chocolate to the Amasi “cream cheese” mixture and stir to combine.


Pour onto the biscuit baseDSC_5214

Place in cheesecake in the middle of the oven at 150 degrees Celsius and bake of 1 hour.


Switch the oven off and allow to cool in the oven.

Place the baked cheesecake in the fridge and chill overnight.

Remove the cheesecake from the tin and decorate


125ml cream

5ml vanilla essence

15 ml sugar

250ml fresh fruit of choice( raspberries, strawberries other)

Whip together the cream, vanilla essence and sugar to form stiff peaks

Fill a piping bag and decorate the top of the cheesecake

Add berries

Serve and enjoy!

(Note regular cream cheese will also work for this recipe)





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