Unbaked and made with fermented milk and jelly, this cheescake, is a quick fix to a delicious dessert.
- 100 g butter - plus extra for greasing
- 225 g oreos (or chocolate biscuit of your choice)
- 1 packet strawberry jelly powder
- 1 cup rich and creamy amasi - very cold
- 1 lemon - rested
- 1 cup fresh berries - optional
Grease the inside of a springform cake tin with butter and line it with cling wrap.
Melt the butter and crush the biscuits finely.
Mix the biscuits with the warm butter and spread this over the base of the cake tin.
Mix the jelly powder with a cup of hot water (or follow package instructions).
Whip the amasi with lemon zest until smooth and add to the warm jelly liquid.
Pour the mixture over the crushed biscuit base.
Put the cheesecake in the fridge to set, preferably overnight or for a few hours at least. Remove it 15 minutes before serving.
Decorate with fresh berries, if you like.
Recipe extract from My Modern African Kitchen by Chef Nti published by Quivertree Publications.