Want To Learn How to Make Easy Fermented Cheesecakes?
Impress your family and friends with delicious, probiotic dense cheesecakes that are mostly raw, all vegan, gluten/wheat/dairy and refined sugar free.
Get your fill of probiotics while eating a delicious,
creamy cheesecake? Yes, please!
This class will give you the recipes, techniques and methods needed to make delicious, probiotic rich, easy cheesecakes at home or work.
This 2 hour livestream class is designed for beginners. No dehydrator is required for these recipes. My teaching style and ethos is to give people tried and tested base recipes that you can chop and change to create something new and different.
What you’ll learn …
In this class we’ll be using a delicious vanilla base crust. As you can see, this can be used as a tart/pie crust or simply pressed into the bottom of a pan to create a ‘slice’ style cake, like the Tiramisu seen on this page.
Amy’s Signature Ganache
Making a ganache can prove to be very tricky even for the best of chef’s, so I have simplified the whole matter with my tried and true ganache recipe. You can adapt this to be a caramel ganache, fruit ganache or nutty ganache. In this class we’ll use it as a layer in the Tiramisu Cheesecake, but it can also be used as a glaze or piped into chocolate shells for making bonbons.
These flavours are certainly among some of my favourites; vanilla, coffee, rum and chocolate. Of course, you can exclude the alcohol and replace it with a spice that pairs well with the other flavours. For this cheesecake, we start with a simple vanilla crust, top that with a Mocha version of my signature ganache and, finally, pipe on our Mascarpone Cheesecake layer to complete the most delicious cheesecake I may have ever made.
Beetroot & Lavender Cheesecake
This cheesecake actually took me by surprise, it’s so yummy! The beetroot pairs very well with the lavender and that subtle vanilla crust allows the whole thing to shine. The colour of this cheesecake requires no special ingredients, we just use the beetroot in a particular way to get that colour to pop as hard as it does. All will be revealed in class!
Kind words from our friends
Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”Sammy Tranger
Having Amy’s raw chocolate courses on therawchef.com makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.Russell James“The Raw Chef”, London UK
Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.Chad SarnoChef, Consultant & Speaker
I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!Monika WackeFounder Schoccolatta, Switzerland
Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.Amy WebsterFounder of Simply Raw, Zurich Switzerland