Ingredients

Method

• 100 g butter, plus extra for greasing
• 225 g ( 1 pack) Oreos or any chocolate biscuits of your choice
• 1 packet strawberry jelly powder
• 1 cup rich and creamy amasi (very cold)
• Zest of 1 lemon
• 1 cup fresh berries, sliced (optional, for decorating)

Method

Ingredients

1. Grease the inside of a springform cake tin with butter and line it with cling wrap.

2. Melt the butter and crush the biscuits finely.

3. Mix the biscuits with the warm butter and spread this over the base of the cake tin.

4. Mix the jelly powder with a cup of hot water (or follow package instructions).

5. Whip the amasi with lemon zest until smooth and add to the warm jelly liquid.

6. Pour the mixture over the crushed biscuit base.

7. 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.

Extracted with permission from Chef Nti: My modern African kitchen, by Nthabiseng Ramaboa. Photography: Craig Fraser, Styling: Nicki Werner, Recipes: Chef Nti. Published by Quivertree.

Find more South African recipes here.