Easy Fermented Cheesecakes

This class is suitable for beginners or intermediate students

Learn how to make delicious cheesecakes at home or work 

Date: 19th May
Time: 4pm – 6pm U.K
Price: £29
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.

Pecan Pie Cheesecake 

For this cheesecake, we start with my favourite ‘baked’ pie crust. This crust is so easy to make and, if you don’t have a dehydrator, you can use your oven as well. Next up, we make fermented cheesecake brimming with warming spices and sweetened with medjool dates. The final element is an amazingly easy, chunky pecan caramel sauce on top!

Blackberry & Almond Cheesecake 

Since the Pecan Pie Cheesecake is made using a ‘baked’ crust, this one will be a raw, 5 minute pie crust. This way you have two options to choose from on both cheesecakes. This super easy pie crust is filled with a delicious fermented blackberry cheesecake filling and topped with a flaked almond caramel sauce. This way you see how to make that superb caramel sauce in two very different ways as we will use different sweeteners for both.

Coconut Whipped Cream

What would a Pecan Pie Cheesecake be without whipped cream?! I’m going to show you how to make a very easy coconut whipped cream. It’ll come in handy for lots of other desserts, trust me!

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