Looking for a dessert that’s rich, creamy, and uniquely South African? This Amasi Cheesecake with a juicy cherry twist is the perfect fusion of tradition and indulgence. Made with tangy amasi and topped with a vibrant cherry compote, this recipe brings a fresh take to a classic treat. It’s easy to make, full of flavour, and guaranteed to impress at your next gathering.
Amasi Cheesecake Recipe with a Juicy Cherry Twist
Course: DessertDifficulty: EasyCheesecake with cherries
Ingredients
- The base
210g ginger biscuits
100g butter
50g castor Sugar
- The Cheesecake mixture
860g cream cheese
200g castor sugar
6 eggs, beaten
30g flour
340 ml Amasi, whisked until smooth
30 ml Lemon Juice
1 tsp vanilla paste
- For the caramel
100g brown sugar
50g butter
50g Amasi, whisked until smooth
15ml water
- The garnish
Fresh Cherries, if available, pitted
Icing sugar
Serve with whipped cream
Directions
- For the cheesecake base, combine the ingredients with a food processor. Line a 22 cm round baking tin with baking paper and spray and cook then line the tin with the base mixture. Use your fingers to arrange the base into the tin.
- For the cheesecake mixture, preheat the oven to 200 C.
- Beat the cream cheese and sugar on a medium speed for 5 minutes.
- Add the eggs, one at a time and mix until well combined.
- Slowly add the amasi, lemon juice and vanilla & mix until smooth.
- Pour the mixture into the prepared base and bake for 30-40 minutes or until the cheesecake is firm on the edges and slightly wobbly in the centre. You can bake this in advance and put it into the fridge.
- For the amasi caramel, heat the sugar and butter in a pot, use a wooden spoon to swirl the butter around while it melts. Simmer on a low heat
until the sugar caramelises. Remove from the heat then add the water and amasi. Set aside to cool. - To assemble, place the cheesecake onto a cake stand, pour the caramel onto then decorate with the fresh cherries.
Notes
- You could serve this with whipped cream or vanilla ice cream.
