If you’re a South African living abroad, chances are you’ve experienced the occasional craving for the rich and comforting flavors of home. Amasi—a staple ingredient in South African kitchens—is one of those distinctive tastes that brings back memories of family meals, traditional recipes, and shared laughter. Perfectly balancing creaminess with tang, amasi sour milk has been loved for generations, and its versatility makes it ideal for a variety of recipes. One such dish that truly shines is an indulgent Amasi cheesecake.
What is Amasi milk?
For those unfamiliar, amasi is essentially fermented milk, sharing similarities with buttermilk or yogurt, but with a unique tang. Commonly enjoyed as a drink, a base for meals, or paired with pap, amasi has roots that go deep into South African culture.
Amasi has a distinct flavor and versatility, which isn’t easy to replicate elsewhere. While substitutes like buttermilk, yogurt, or crème fraîche work in recipes, they can’t perfectly capture amasi’s unique acidity and creaminess. Using amasi cream cheese or amasi yogurt in a recipe, for instance, imparts a depth of flavor that is instantly recognisable.
Now, let’s get baking!
How to make Amasi cheesecake
This recipe celebrates the smooth tang of amasi milk while highlighting the rich indulgence of traditional cheesecake. Using simple ingredients and an easy process, you can make a dessert that’s as eye-catching as it is delicious.
Ingredients:
For your cheesecake base and filling, you’ll need:
- 225g crushed shortbread biscuits
- 100g melted butter
- 600g Amasi-style cream cheese
- 50g caster sugar
- 5ml vanilla extract
- 250g white chocolate
- 200ml cream, whipped to stiff peaks
- Additional white chocolate for garnish
Optional toppings:
- Seasonal fresh fruit (such as strawberries or kiwi)
- A drizzle of honey or caramel
- Whipped cream for garnish
Steps:
1. Prepare the Base:
- Combine the crushed biscuits with the melted butter in a mixing bowl. Mix until the texture resembles wet sand.
- Press the mixture firmly into the base of a springform pan, ensuring an even layer. Refrigerate while preparing the filling.
2. Make the Filling:
- Line a strainer or colander with cheesecloth and pour the Amasi in. Fold the edges of the cloth over to cover it.
- Place the strainer in a bowl, leaving space for the liquid to drain, and refrigerate for 1-2 days.
- Check occasionally and empty the bowl if the liquid touches the base of the strainer.
- Combine the Amasi cream cheese, caster sugar, and vanilla essence in a large bowl, then whisk until the mixture is smooth.
- Gently melt the chocolate using a double boiler or by microwaving it on the defrost setting.
- Let the chocolate cool a bit before mixing it into the cream cheese. Stir until fully blended, then gently fold in the whipped cream.
3. Assemble and chill
- Pour the mixture evenly over the prepared base. Use a spatula to smooth the surface, then place it in the fridge to set for 1-2 hours.
- Just before serving, add your favorite toppings such as fruit, caramel, or whipped cream.
Amasi milk – a sweet taste of home
This amasi cheesecake recipe is more than just dessert—it’s a slice of nostalgia for South African expats and a wonderful way to introduce friends or family to traditional favourites. The combination of creamy cheesecake with the subtle tang of Amasi sour milk creates a dessert that’s uniquely South African and universally loved.
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