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Amasi No Bake Cheesecake

Full Cream AmasiButter
Amasi No Bake Cheesecake

Recipe Information

1

serves:

25 mins

prep time:

10 mins

cook time:

an image of easy

easy

difficulty:

Ingredients:

For the Crust:

  • 200 g coconut biscuits
  • 30 ml (2 Tbsp) cocoa powder
  • 15 ml (1 Tbsp) icing sugar
  • 25 g (1/4 cup) desiccated coconut
  • 90 g First Choice Butter, melted

For the Filling:

  • 500 ml (2 cups) First Choice Amasi
  • 150 g 70% dark chocolate, chopped
  • 100 g milk chocolate, chopped
  • 125 ml (1/2 cup) fresh cream
  • 2 x 250g cream cheese (medium fat), room temperature
  • 75 g (1/3 cup) castor sugar
  • 5 ml (1 tsp) vanilla extract
  • a pinch of salt

For the Ganache:

  • 100 g 70% dark chocolate, roughly chopped
  • 125 ml (1/2 cup) fresh cream

For the Almond Praline:

  • 50 g (1/3 cup) almonds, toasted and roughly chopped
  • 110 g (1/2 cup) castor sugar

Preparation method:

  1. Start by making the drained cheese the night before.
  2. Set a sieve over a deep bowl and line with a muslin cloth. Pour the First Choice Amasi into the cloth and gather the ends together. Set aside on the counter to drain overnight, a minimum of 12 hours or up to 18 hours.
  3. Grease and line a 20cm loose-bottomed cake tin with baking paper.
  4. Place the biscuits, cocoa, icing sugar and coconut in a processor. Blitz until fine. Add the melted First Choice Butter and pulse to combine. Tip the crumbs into the cake tin and press onto the base.
  5. Place the dark chocolate, milk chocolate and cream in a bowl set over a pan of lightly simmering water. Once the chocolate is melted, remove it from the heat and set it aside to cool completely.
  6. In a large mixing bowl, whisk the cream cheese until smooth. Add the castor sugar and whisk for 2 minutes. Add the drained First Choice Amasi, vanilla and salt. Whisk well to combine. Add ½ cup of the cooled chocolate to the cream cheese mixture and whisk to incorporate.
  7. Slowly add the remaining chocolate and whisk to combine. Scrape the filling into the cake tin and smooth over with the back of a spoon. Chill for 3-4 hours or overnight.
  8. For the praline, scatter the almonds onto a baking sheet. Heat the castor sugar in a saucepan, over medium heat. Swirl the pan gently until the sugar is completely melted and golden.
  9. Pour the hot caramel over the almonds and set it aside to harden. Once cooled, break up roughly. Using a mortar and pestle, crush lightly into splintery shards.
  10. For the ganache, melt the chocolate and cream together until smooth and glossy. Set aside to cool, then spread over the cheesecake. Scatter with almond praline just before serving.
  11. Cook’s note: 1 x quantity First Choice Amasi drained cheese = 180g drained weight