This class is suitable for beginners or intermediate students
Learn how to make delicious cheesecakes at home or work
Livestream Class Recording
£19
BUY THIS RECORDING
Alexandra Redmond
16. October, 2022.
Amazing experience day with Amy, she has great knowledge and experience and teaches with generosity, kindness and patience. I highly recommend this experience day. Thank you Amy.
Claire Clarke
27. September, 2022.
I've attended several of Amy's classes both in-person and online and I've thoroughly enjoyed the classes. Amy's recipes, attention to detail, and outstanding knowledge, teamed with the friendly and supportive atmosphere that she creates makes the experience absolutely brilliant. I very much recommend attending one of Amy's classes.
Ana Aleksejeva
25. September, 2022.
I have attended two days Bonbons Intensive class which was an amazing experience! Amy is very knowledgeable, gave us so much information and tips on how to do shelling, capping, how to pair flavours, what to avoid when making bonbons, where to purchase ingredients and equipment and much more. I think this is a must to attend class for all the beginners and also for those who already have a bit of experience in making bonbons. I was very pleased with the result after the class, bonbons looked amazing and sooo delicious. Thank you Amy so much for these amazing two days!
steph buck
13. July, 2022.
Amy was such a fun teacher, chef, personality! Being 💯 new to her innovative brilliance with chocolate and the general concept of how to create flavor layering😬, Amy skillfully created an exciting duo session that suited the skills of my vegan chef friend and myself. When you book a private or small group session, know that you should allot some time to explore the beautiful countryside before or after your session with Amy!
Amy Ell
6. July, 2022.
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!
What you’ll learn …
Fermentation
For this class we’ll be using coconut cream as the blending liquid for processing the cashews into a smooth paste ready for fermenting. 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.
Easy Crust
In this class we’ll be using a delicious base crust. This can be vanilla, chocolate or anything in between with just the tweak of a couple ingredients. From there, you have a wonderfully neutral base recipe that can be adapted to suit any flavour combination you might come up with. This crust can be simply pressed into the tin flat or brought up the sides in order to give a ‘tart crust’ vibe.
Bounty Cheesecake
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. 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 it in the smokey chocolate ganache. There are always ways to change the flavour and the design of these cheesecakes.
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.
- 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.
- While 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.
