Fermented cheesecakes are a relatively new way of preparing un-baked cheesecakes. Generally, people make no-bake, dairy free cheesecakes using cashews or vegan cream cheese. By using fermented cashews, you get the added benefit of probiotics and a light, aerated cream in comparison to simply using soaked cashews.
Once you know how to ferment the cashews and make the crust, you can start experimenting with changing the flavours. I have a wide selection of cheesecake recipes available that you can learn via livestream recording here or you can save a some cash by buying a bundle of 4 classes here.
How to culture cashews
Fermenting nuts in general is actually very easy. We go through it step by step in the free livestream for this recipe. In brief, you can ferment any nut by soaking them, blending them with probiotic powder – this is a good one for fermenting – and putting them in a warm place to ferment naturally over 12-24 hours.
I have recently discovered a way to ferment cashews without needing to use probiotics. Check out my free livestream to learn exactly how to do this and save yourself lots of money.
What do fermented cashews taste like?
Basically, like sour cashew cream. If you think of a soft, spreadable cheese you like and then strip away everything but the sour creamy vibe, that’s what it’s like. The brilliant thing about it, is that it leaves us with a blank canvas to work with for making epic cheesecakes.
If you wanted to make it into a savoury cheese, you’d add things like nutritional yeast for the cheesy flavour, onion and garlic powder to build flavour and salt to make it pop.
Why use cashews in fermented cheesecakes?
Cashews, when blended with liquid, are creamy as they have very low fibre in comparison to almonds, for example. If you think of making almond milk, after blending the almonds with water, you need to strain the fibre from the resulting liquid in order to create milk. With cashews, there is nothing to strain. Using more fibrous nuts, like almonds, to make the fermented cheesecakes will ‘work’ but the texture will not be as creamy as using cashews.
Fermented Snickers Cheesecake
Ingredients
Brown sugar Crust
- 70 g ground almonds
- 50 g oat flour
- 10 g coconut flour
- 50 g coconut sugar
- pinch sea salt
- 20 g cocoa butter or coconut oil melted
- water, as needed to bind
Fermented Cashew
- 100 g cashews soaked 20 mins in warm water and drained
- 1-2 probiotic capsules emptied
- 75 g water or as needed to blend smooth
Fermented Chocolate ‘Cream Cheese’ Filling
- 1 recipe cashew cheese above
- 80 g coconut sugar or maple syrup
- 50 g coconut oil melted
- 10 g cocoa butter melted
- 15 g cocoa powder
- ¼ tsp sea salt
- Tamari to taste
Peanut Caramel Topping
- 100 g roasted peanuts whole, halved or chopped
- 80 g maple syrup
- 80 g oatly non dairy cream or your preferred non dairy cream
- ¼ tsp fine sea salt
Instructions
Brown Sugar Crust
- In a food processor blend cashews into a fine meal, or omit this step if using ground almonds.
- Add the next set of ingredients and process just to combine.
- Add the third set of ingredients and blend until the dough comes together but not into a ball.
- Finally add the last ingredients and pulse to incorporate, we want to retain their texture.
- Line a baking tin with cling film and press the crust into the bottom of the tin.
- Pop in the fridge to set, about 20 mins while you make the filing.
Fermented Cashew
- Blend the cashews with the probiotics and just enough water to create a thick mixture.
- Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 – 24 hours.
- The mixture should be aerated and slightly sour smelling when you check on it.
Fermented Chocolate Cheesecake Filling
- Combine all ingredients in a high speed blender until smooth.
- If the mixture looks seized, allow it to run in the blender for a few minutes until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
- Pour into the prepared pie crust and set in the fridge, about 2 hours or freezer, about 30 mins.
Peanut Caramel Topping
- Warm a small frying pan on medium heat.
- Add the peanuts followed by the maple, cream and salt.
- Simmer with the lid off until the mixture reduces and darkens. Refer to class video for specific details.
- Pour onto a greaseproof paper lined tray to cool.
- Once room temperature, add to the top of the cheesecake.
- The caramel will firm slightly when cold.
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