Double Mint Chocolate Cheesecake

When I was a kid, chocolate and mint were my favourite combination, so this cheesecake brings back all sorts of yummy food memories for me. We made this cheesecake in my last Raw Cake Class and it was a big success among the students. The stripes are so impressive, but they take time to achieve, so be patient and the reward is rather fantastic!

Serving this with a drizzle of chocolate sauce ands fresh mint tea would be the money shot. But even on it’s lonesome, this cheesecake is super dynamo!

Fermented Cheese

250g (1 ¾ cups ) cashews, soaked
1 tsp probiotic powder
100g ( ⅓ cup ) water, or just enough to blend

Method

• Blend the cashews with the probiotic powder and just enough water to create a thick mixture.

• Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 – 24 hours.

• The mixture should be aerated and slightly sour smelling when you check on it.

Chocolate Crust

6 inch tin

100g ( ¾ cup ) ground almonds
100g ( 1 cup ) desiccated/shredded coconut
35g ( 3 tbsp ) coconut sugar
50g ( ½ cup ) cacao powder
½ tsp tamari ( optional )

25g ( 3 tbsp ) cacao butter, melted or softened
15g ( 1 tbsp ) water, or as needed just to bring together

Method

• Process crust ingredients, except water and cacao butter, in the food processor until crumbly, but still with some texture.

• Add cacao butter and water and process just to combine.

• Line the bottom of a spring form pan with cling film and press the crust into the pan, bringing the crust up the sides if that is the type of base you desire. Press the crust so it’s rather compacted.

• Set in the freezer whilst you make the cheesecake fillings.

Cheesecake Fillings

Vanilla Cheesecake Layer ( this is the base for all the layers )
1 recipe fermented cashew cheese
100g ( ½ cup ) xylitol
30g ( 2 tbsp ) lemon juice
150g ( ¾ cup ) coconut oil, melted
½ tsp vanilla extract or medicine flower extract

Spearmint Layer
1 tsp spirulina
1 tsp warm water
4 drops spearmint essential oil

Peppermint Layer
1 tsp matcha tea powder ( the brighter the better )
4-6 drops peppermint essential oil

Method

• Blend all ingredients for the vanilla cheesecake in the food processor. 

It’s best that the cashew cheese is at room temperature before doing this, otherwise the oil will seize when you add it to the cold cheese.

• If the mixture gets very thick and lumpy, it means the coconut oil has hardened, simply allow the food processor to run for 3-5 minutes to warm the mixture and make it smooth again.

• Split the mix evenly between 3 bowls. Place one of them to the side as your vanilla layer.

• Add one of the bowls back to the food processor and the ingredients for the peppermint mixture. Process to combine and then pour this mixture back into the bowl.

• In a small bowl, mix together the spirulina powder, water and essential oil to make a paste.
• Add a few drops of this paste to the last bowl of vanilla mixture to create the spearmint layer. Add more of the paste to achieve the colour you desire.

• Place a scoop of vanilla in the centre of the crust, then a scoop of spearmint inside the scoop of vanilla. If the spearmint doesn’t push the vanilla out, then tap the tin to force it.

• Place a scoop of peppermint inside the scoop of spearmint and, again, tap if needed. Repeat this process until all mix is gone.

• The smaller the scoop you use, the more intricate the zebra effect will be. Be sure to use the same size scoop throughout to maintain an even appearance.

• Gently tap the tin to incorporate the three mixes. You can also gently swirl the very top of the cake with a tooth pick or chopstick, but be careful not to insert it too far or it’ll disturb your stripes.

• Place in the fridge or freezer to set – about 2 – 4 hours.