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Clover Amasi Cheesecake

Clover Amasi Cheesecake

Clover Amasi Cheesecake

Amasi “cream cheese”
2L Clover Amasi
Strainer/colander
Cheese cloth

Cheesecake
225g shortbread biscuits, crushed
100g butter, melted
600g Amasi “cream cheese”
5og castor sugar
5ml vanilla paste
250g white chocolate
200ml Clover cream, whipped to stiff peaks
Extra white chocolate to garnish

For the cream cheese:
Line the strainer/colander with the cheesecloth. Pour the Amasi into the cloth and cover the top with the sides of the cloth.
Place in the colander into a bowl that it fits in allowing enough space to allow the liquid to strain. Place in the fridge for 1-2 days.
If the base of the strainer touches the draining liquid, pour out any excess liquid that collects in the bottom of the bowl regularly.

For the cheesecake:
Line a 20cm spring form cake tin with baking paper. Combine the finely crushed biscuits with the melted butter. Pour into the prepared cake tin and press down until evenly spread and neat. Allow to rest in the fridge for 30 minutes to firm up.
In a large mixing bowl beat together the Amasi cream cheese, castor and vanilla until smooth. Melt the chocolate over a double boiler or in the microwave on the defrost setting.
Allow the chocolate to cool slightly before adding to the cream cheese and mix well until combined. Fold through the whipped cream and pour the mixture over the prepared base. Smooth the top with a spatula and allow to set in the fridge for 1-2 hours.
Garnish with the white chocolate, slice up and serve

 

Recipe from: alittleofthebothsite

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