Fermented Cheesecake

Cheesecake with fermented cashews.

Leave 250g ind. walnuts to ferment overnight submerged in water, in a warm place, with one capsule of probiotics (shake out the contents of the capsule). In the morning, strain, discard the water.

For the base, briefly blend 200g of almonds that you have previously soaked in water for 4 hours, then strained. Add 35g of pitted dates, 25g of coconut oil, 10g of water, 4 drops of lemon essential oil (edible).

For the filling: mix strained, fermented cashews with 100g of maple syrup, 40g of lemon juice, 120g of coconut oil. The filling should be lump-free and almost liquid. Divide it into three parts. In the first one, add 2 tablespoons of dried raspberry crackers. In the second 100g of melted dark chocolate, the third part remains white.
Spread the “dough” for the base on the baking sheet. Arrange one scoop of each of the three fillings over the base until the filling is used up. Leave for 2-4 hours in the refrigerator or freezer before serving.

Fermented Cheesecake
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