Nutella Cheesecake

Easy Fermented Cheesecakes

This class is suitable for beginners or intermediate students

Learn how to make stellar modern cheesecakes at home or work 

Date: 25th October 2020
Time: 4pm – 6pm U.K
Price: £49
Location: Livestream Class

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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 and there is no dehydrator required to make the 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 …

Raw Tart Shells

The foundation of any good cheesecake is the crust. It’s gotta be one that will compliment the filling and not overpower it. We’ll make two different crust so you have more to play with when you make your own cheesecakes.

Probiotics

You can easily use probitoic powder to ferment the cashews, but I will also teach you how to make a very easy probiotic liquid that can be a starter instead. This will save you loads of money and result in a more nutritionally dense cheesecake.

Flavour balancing

A crucial part of being a chef of any kind and, in part, what will make your desserts stand out from others. We’ll explore this in class so you know what to add for that flavour pop and a well rounded dessert.

‘Buttercream’ Frostings

Fermenting the cashews for these cheesecakes results in a much lighter and ‘fluffier’ cream and make for excellent ‘buttercream’ frosting. These frostings pipe like a dream, so if you have wanted the perfect decorating cream, look no further.

Piping

Fermented ‘buttercream’ frostings work amazingly well for piping, similar to a traditional buttercream. You’ll learn some important tips and tricks to get you on your way and keep you rocking.

How Does It Work?

  • After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to register for the class.
  • After to register, you’ll receive an email that will contain your link to join the class on the designated date and time.
  • At the time and date of the class you’ll connect via the Zoom software (no extra charge to you).
  • You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.
  • Whilst I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.
  • You’ll receive the class book and a recording of the session within 1-2 days of the livestream.Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class.  You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace.  Of course, you have all recipes and a recording of the class to refer back to whenever you want.

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

Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn
about great food by finding the best there is, whether simply or luxurious. The you savor it,
analyze it, and discuss it with your companions, and you compare it with other experiences.”

Julia Child

Frequently asked questions

Is this class suitable for a beginner?

Absolutely. This class is designed to meet the student where they are. If you have never made chocolate before, you’ll get all the information and hands on experience needed to set you up for success.

I've been making chocolate at home for a while, can I skip to the Advanced Class ?

Although you may have extensive experience making chocolate at home, you’ve not made chocolate in the way I teach it and therefore it’s important you attend this class prior to either the Candy Bars & Bombs or the Advanced Raw Chocolate classes. I don’t want you to be lost and if you don’t attend the Fundamentals first, you will be and that’s not a nice experience for you.

Can I start a business after attending this class?

You are most welcome to do whatever you please after the class, however, starting a business is not the main objective of this class. — learning the Foundations of Raw Chocolate making is. If you’re interested in starting a business and developing a product line, I’d encourage you to look at my Business Packages option.

Can I bring you samples of my chocolate to taste and give feedback on ?

You’re more than welcome to bring your chocolate to class for others to try and give you constructive feedback on. If you’d specifically like my feedback, that’s a service I will be offering shortly.