Fermented Blackberry & Almond Cheesecake

This class is suitable for beginners or intermediate students

Learn how to make delicious cheesecakes at home or work 

Date: 1st July
Time: 5pm – 6pm U.K
Price: £19
Livestream Class Recording


Get creative in the kitchen with gut friendly,
probiotic rich cheesecakes for the whole family.

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!

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.

Blackberry & Almond Cheesecake 

This cheesecake is made with my no-bake vanilla pie crust that can be tweaked by adding citrus zest, spices or essential oils. It’s a great base recipe for all your cheesecake and tart needs. The filling is brimming with natural blackberry flavour and intense colour, as you can see. The topping is an Almond Honey caramel sauce that is really versatile; you can swap the sweetener and the nut to create a multitude of toppings for any type of tart or cheesecake.