This series of livestream classes will give you a nice collection of various cheesecakes to try at home or work. Each one is very different from the others, introducing new layers and flavour combinations for you to learn from.
Fermented cheesecakes are a revelation for those students who have always made cheesecakes from simply blending soaked cashews with sweetener and oils. Fermentation, firstly, partially digests the nuts making them easier on the digestive system. Secondly, the fermentation process adds healthy bacteria to the cheesecake making it a more nutrient dense dessert. Lastly, fermentation aerates the cheesecake which results in a much lighter feeling cream and eating experience in general.
In these classes, I will also teach you how to make your own starter so you don’t need to use expensive probiotics beyond your first few batches of cheese. This will save you a lot of money as the price of probiotics continues to rise.
- This is my most popular cheesecake by far.
- 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.
- 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.
- Finally, we’ll pipe on our Mascarpone Cheesecake layer to complete the most delicious cheesecake I may have ever made.
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.
Blueberry Crumble Cheesecake
- When fermenting nuts to make a cheesecake, you can use water or, to enhance flavour, a different liquid.
- The benefit of using liquids other than water is two fold. One is that you introduce new strains of bacteria that are naturally occurring in those liquids. The more strains the better, in terms of gut health. The other is that you’re not ‘watering down’ the cashew paste by using water to blend and therefore begin building flavour into the the paste at this early stage. This means a more flavourful cheesecake overall.
- The cheesecake filling is packed full of blueberry in a few different ways that we’ll cover in class and then topped off with a blueberry jam and delicious pecan crumble.
- In recent months, I have been experimenting with all things Bounty. I love this flavour profile and, while I am not a huge fan of coconut, it’s well balanced in this cheesecake by the other components.
- Brown sugar crust, almond ganache and smokey chocolate ganache. All of these layers together create the most beautiful Bounty dessert.
- You could even opt to finish the cheesecake by pressing the crust into the bottom of the tin, swirling together the coconut cream cheese and almond ganache and then glaze with the smokey chocolate ganache. There are always ways to change the flavour and the design of these cheesecakes.
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 filling brimming with warming spices and sweetened predominantly with medjool dates.
- The final element is an amazingly easy, chunky pecan caramel sauce on top. This really make the cheesecake special and extra decadent.
- Serve it up with your favourite whipped cream.