Chocolate Cultured Cheesecake


Chocolate Fermented Cheesecake

Raw Chocolate Fermented Cheesecake 

This Chocolate Fermented Cheesecake is great for gut health as well as being extremely decadent! This recipe contains a fermented nut filling. If you want a cooking challenge this one is for you! It may take 1 to 2 nights to ferment depending on your room temperature. Taste test as you go. The fermented filling should have air bubbles and smell clean with a slightly tangy taste. If you’re not used to the fermented taste I recommend you place the filling in the fridge sooner rather than later. The longer you leave the filling to ferment the stronger it will taste. The low fridge temperature will stop the fermentation.

Dairy free, gluten free, egg free, sugar free, raw, vegan



1 cup desiccated coconut 
3/4 cup almond meal
1/4 cup coconut butter
3 tablespoons rice syrup
1.5 tablespoons cacao powder

Method: Stir all ingredients together adding a little water if required to achieve a stiff dough. Line a spring form cake pan with baking paper. Press the ingredients into this cake pan and place in freezer.


Base Cultured Cheese:
1/2 cup cashews (soaked in water for at least 2 hours)
1/2 cup macadamia nuts (soaked in water for at least 2 hours)
440g coconut milk
2 teaspoons Probiotic powder

Method: Rinse and drain the nuts. Puree all ingredients together until smooth.  Place in closed glass container and leave in a dark warm place overnight up to a few days until air bubbles form and the taste is to your liking.


Filling to add to base cultured cheese:
1/2 cup coconut oil
2 tablespoons cacao powder
2 teaspoons instant coffee
4 tablespoons maple syrup
1 lemon juice
1 teaspoon Vanilla powder

Method: Puree all ingredients together until you reach a smooth consistency.  Then add the cultured cheese and puree until smooth.
Pour into base and refrigerate until set.



Chocolate Ganache:
1/2 cup coconut butter
2 tablespoons cacao powder
3 tablespoons agave

Method: Mix all ingredients together. Pat down onto a baking paper in the shape of the cheesecake. Flip this topping onto the cheese cake and peel off the paper. Refrigerate until firm. Decorate


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