Former Celebrity MasterChef contestant Clara Amfo shows Stylist how to make the no-bake cheesecake of dreams.
We asked DJ and former Celebrity MasterChef contestant Clara Amfo to show Stylist how to make one of Nadiya Hussain’s incredible desserts, and the results did not disappoint.
“Main courses are not really my forte, but when it comes to desserts I’m more comfortable because I’ve got a sweet tooth and I know I’m going to eat it for sure,” Amfo says.
“The last time I made a cheesecake it was on Celebrity MasterChef and it didn’t go very well. I saw what I thought were the ingredients for a cheesecake, apart from the cream cheese, so that’s where I messed up.
“Today is my chance to redeem myself.”
- 300g Oreo biscuits (filling removed and set aside), plus a few to decorate
- 110g unsalted butter, melted and cooled
- 300ml double cream
- 3 tbsps icing sugar
- 360g full-fat cream cheese
- 1 tbsp vanilla extract
- 1⁄2 tsp peppermint extract
- Green food colouring
- 100g dark or milk chocolate, chopped
- 2 tbsps golden syrup
- 25g unsalted butter, cubed
30 minutes, plus setting time
Step 1: Grease and line the sides of a 20cm loose-based tin with greaseproof paper.
Blitz the biscuits in a food processor or bash them with a rolling pin in a zip-lock bag for a good arm workout.
Step 2: Add the melted butter to the crushed biscuits and mix. I love Oreos and I love mint chocolate so why not combine the two?
Spoon the mixture into the tin, flatten with the back of a spoon and leave to chill in the fridge for an hour.
Step 3: Meanwhile, to make the filling, whip the cream until it starts to thicken.
Fold in the icing sugar, cream cheese and vanilla and whizz together. Remove a third of the mixture and place it in a separate bowl.
Step 4: In the second bowl, add the peppermint extract and food colouring, and mix well.
Don’t go too in with the mint flavouring because you don’t want to feel like you’re brushing your teeth as you eat the cake.
Step 5: Remove the Oreo biscuit base from the fridge and spoon the green mint mixture on top. Spread it so it covers the base then level it off into a thin layer.
I could eat the mixture like this, it’s just so good.
Step 6: Put the remaining two thirds of the mix onto the mint layer and smooth the surface. Set aside in the fridge. I like to listen to the new Solange album in the kitchen. She’s got a really soothing voice that doesn’t make me feel frantic.
Step 7: Melt the chocolate, syrup, butter and 60ml water in a bowl over a pan of simmering water. Mix until smooth, then leave to cool and thicken slightly.
Pour onto the cheesecake and spread to the edges so it drips down the sides.
Step 8: Decorate with the leftover Oreo filling, halves of Oreo biscuits and crumbs. Leave in the fridge for at least three hours before serving.
I would serve this at a birthday party or, to be honest, I’d probably just make it for my damn self.
Stylist’s guest editor Adwoa Aboah says:
“I’m terrible at cooking, I find it very stressful so I’d be terrible on a show like MasterChef. At home I just heat up some soup or sometimes I’ll invite friends over and buy the food and get them to make it. And luckily, both my parents and my aunty are amazing cooks.”
We’re celebrating Stylist’s 10th birthday in 2019 – and to honour the occasion, we’ve asked 10 of our favourite women to guest edit an issue of the magazine. Adwoa Aboah is our second star guest editor; see everything from her special issue here.
Clara Amfo will be at BBC Radio 1’s Big Weekend Middlesbrough, 25-26 May; watch live on bbc.co.uk
Images: Sarah Brick
Jenny Tregoning is deputy production editor at Stylist and editor of the Gourmet On-The-Go food pages, where she combines her love of grammar with lusting over images of food.