What is Amasi?
For those unfamiliar with this ingredient, Amasi (also known as “maas”) is a traditional fermented milk product popular in South Africa. It has a thick, creamy consistency similar to yogurt or buttermilk, with a slightly tangy flavor. If you can’t find Amasi in your local stores, don’t worry! You can substitute it with a mixture of equal parts Greek yogurt and buttermilk, or use kefir for a similar fermented milk flavor profile.
Recipe Overview
- Servings: 8
- Difficulty: Easy
- Preparation Time: 30 minutes
- Setting Time: Overnight (or at least 4-6 hours)
This no-bake cheesecake features a chocolate cookie crust, a creamy Amasi and strawberry jelly filling, and can be topped with fresh berries for an extra burst of flavor and color. It’s perfect for warm summer days when you don’t want to turn on the oven, or as a make-ahead dessert for your next gathering.
Ingredients
- 7 tablespoons (100g) unsalted butter, plus extra for greasing
- 1 package (225g) Oreos or any chocolate sandwich cookies
- 1 packet (3 oz) strawberry jelly powder
- 1 cup (240ml) cold, rich and creamy Amasi (or substitute)
- Zest of 1 lemon
- 1 cup fresh berries, sliced (optional, for decorating)
Step-by-Step Instructions
- Prepare the pan:
- Lightly grease a 9-inch springform pan with butter.
- Line the bottom and sides with plastic wrap, leaving some overhang for easy removal.
- Make the crust:
- In a microwave-safe bowl, melt the butter in 30-second intervals, stirring between each, until fully melted.
- Place the Oreos in a food processor and pulse until finely crushed. Alternatively, place them in a zip-top bag and crush with a rolling pin.
- In a medium bowl, mix the crushed cookies with the melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
- Refrigerate while preparing the filling.
- Prepare the filling:
- In a large bowl, dissolve the strawberry jelly powder in 1 cup of hot water, stirring until completely dissolved. Let it cool slightly.
- In another bowl, whip the cold Amasi with lemon zest until smooth.
- Gradually pour the Amasi mixture into the warm jelly liquid, whisking constantly to combine.
- Assemble and chill:
- Pour the Amasi-jelly mixture over the chilled cookie crust.
- Gently tap the pan on the counter to remove any air bubbles.
- Cover with plastic wrap and refrigerate overnight, or for at least 4-6 hours until firmly set.
- Serve:
- Remove the cheesecake from the refrigerator 15 minutes before serving.
- Carefully remove it from the pan and peel off the plastic wrap.
- If desired, decorate with fresh berries before slicing and serving.
Chef’s Tips and Tricks
- Perfect crust: For a crisper crust, bake it at 350°F (175°C) for 10 minutes before adding the filling. Let it cool completely before proceeding.
- Smooth filling: Ensure your Amasi (or substitute) is very cold to achieve a smooth, creamy texture.
- Flavor variations: Experiment with different jelly flavors like raspberry, lime, or peach for a unique twist.
- Make it boozy: For an adult version, add 2 tablespoons of fruit liqueur to the jelly mixture.
- Topping ideas: Try a drizzle of chocolate sauce, a sprinkle of crushed cookies, or a dollop of whipped cream for added indulgence.
Nutritional Information
Per serving (approximately):
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 35mg
- Sodium: 220mg
- Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 4g
Note: Nutritional values are estimates and may vary based on specific ingredients and brands used.
