This class is suitable for beginners or intermediate students
Learn how to make delicious cheesecakes at home or work
Date: 23rd June
Time: 4pm – 6pm U.K
Livestream Class Recording
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. We use a dehydrator for one element, but you could easily use your oven instead.
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 …
Fermented Cashew Cream
If you love making cheesecakes, but have never tried using a fermented cashew cream. you’re going to love this! The result? A much lighter, airy cheesecake full of fantastic probiotics to help with digestion, immunity and overall well being. Students who typically use soaked cashews are blown away by the difference that fermentation makes. Plus, you can ferment using various starter liquids to increase the flavour, colour and overall nutritional benefits of the cheese.
Carrot Cake Cheesecake
This is such a widely loved dessert… I had to make it into a cheesecake! For this one, we start with a soft, beautifully spice carrot cake crust. I’ll show you how to create a swirl design through the inside of the cheesecake. Then we pour in our fermented carrot cheesecake filling and finish it with some chopped walnuts. You get all the flavours and textures of carrot cake in this probiotic rich, indulgent cheesecake.
Apple Pie Cheesecake
For this cheesecake, we start with my easy vanilla crust. Next, we make a spiced brandy cheesecake filling and pour it into the crust. No apple pie cheesecake would be complete without… caramelised apples! We’re gonna caramelised up some apples in maple syrup and then pile them on top. The final touch is a sprinkle of almond ginger granola to give the crunch factor, and a little hit of sweet ginger.
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