This is one of my newest cheesecake creations and I honestly think it's going to be my new go to guilt-free treat, when I'm feeling up for something sweet(ish), satisfying and something that's not too heavy. I mean it's so good for you I wouldn't blame you if you had a piece for your morning breaky (I'm guilty of this hehe). This is another one of my nourishing, probiotic rich, gut friendly cheesecake recipes....they're kind of becoming my speciality now! This little beauty is gluten, dairy, sugar, egg and grain free. It's incredibly anti-inflammatory and so gentle on the tummy.
Please note you need to do this step the day before; add the 3 cups of cashews to a clean glass jar. Cover them with just enough coconut yoghurt and allow these to ferment for 24 hours.
1. Grease and line a spring form cake tin with baking paper.
2. Now add the sunflower seeds, coconut, salt, lakanto, optional adaptogen add ins or cinnamon and cacao powder to a food processor or thermomix and blitz together on high to form a powder.
3. Now add the vanilla and coconut oil in and blend again. Taste the mixture and add more salt, cacao or sweetener to your own taste if desired. If the mix is too dry, add 1 tsp of water in at a time and re-blend until the mix sticks together when you press it between your fingers.
4. Begin to press the base mix onto the bottom of the lined cake tin evenly.
5. Place it in the freezer while you prepare the filling.
6. Strain the fermented cashews and collect the liquid (do not throw this away as you will need some of it).
7. Add the 3 cups of fermented cashews to a good, high speed blender, food processor or thermomix along with the melted cacao butter, vanilla seeds from the pods, salt, gut restore liquid (if adding it in), sweetener to taste, lemon juice and 3/4 cup of the fermented yogurt liquid that you've set aside. Blend this on high until it's completely smooth, creamy and lump free.
8. While thats blending add the 1 tsp of gelatin to a small cup with 1 tsp water and mix to combine. Set this aside for a minute to thicken and bloom. When the gelatin has bloomed, add in 2-3 Tbsp of boiling water and stir it through to allow the gelatin to dissolve completely.
9. Now taste the filling mixture. If it needs more lemon juice, salt, sweetener or vanilla add in some vanilla essence 1 tsp at a time, and the other ingredients if desired to taste. Add the dissolved gelatin in here too and re-blend on high.
10. When the filling is ready and all the flavours are balanced, begin to pour the filling mixture on top of the set base and spread it out evenly.
11. Place this in the fridge while you prepare the jelly layer.
12. Add the 1 Tbsp + 1 tsp gelatin to a small saucepan with 1/4 cup of water and mix these through to combine. Set it aside for a minute to bloom and thicken.
13. When the gelatin has bloomed, add in the remaining ingredients in. Heat this on low-medium heat until the gelatin has dissolved completely.
14. Remove the jelly liquid from the heat and allow this to cool to room temperature. When it's ready, pour the jelly through a sieve and collect the liquid, Press the berries through the sieve using a spoon. You want to remove all the seeds but get as much of the actual berries through the sieve as you can.
15. Now gently pour the jelly layer on top of the filling layer. I used a knife to create a pattern with the jelly and filling layers, but this is compeltely optional.
16. Now place it in the fridge to set completely.
17. When it's ready, slice it up and serve to your friends and loved ones.
If you want even more delicious, nourishing, probiotic cheesecake recipes, have a look at my Chocolate & Raspberry Coconut Cheesecake.