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
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 base
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
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
Serve and enjoy!
(Note regular cream cheese will also work for this recipe)