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Fermented Almond Berry Swirl Cheesecake (birthday, vegan, paleo, keto)
prep time
20 minutes
cook time
Freeze overnight minute
total time
20 minutes
yield
8 slices of cheesecake
Ingredients

Crust:

Fermented Almond Cheese:

Cheesecake filling:

Colorful Swirl:

Instructions

 

  1. Ferment your cheese by soaking your almond overnight, peel off the skins
  2. Blend almonds until smooth.
  3. Add the probiotic and blend to combine.
  4. Wrap in cheesecloth or place in a bowl covered with a towel, and dehydrate at 85 for 24 hours.
  5. You can also leave out in air temperature in a bowl with a strainer.
  6. Make your crust. 
  7. Press crust into a 9-inch springform pan.
  8. Place in freezer while you prepare your fillings.
  9. Make your filling by blending all filling ingredients except for melted coconut oil until smooth.
  10. If it is too thick, start adding the rest of the nut milk.
  11. Then add oil and continue to blend until well combined.
  12. Make the berry swirl by grabbing half the filling about 1 cup into two 1/2 cup portions.
  13. With one of the portions mix it with e3live and half the melted coconut oil until smooth.
  14. With the other half mix with the berry powder and blueberries until smooth
  15. Then add oil and continue to blend until well combined.
  16. Take your crust out of the freezer fill the bottom of the pan with the plain filling.
  17. Top with the purple and blue fillings & use a fork to swirl the colors to your preference. 🙂
  18. Cover & freeze overnight.
  19. When ready to eat, leave out in room temperature for about 15 minutes to soften than cut yourself and friends a slice.
  20. ENJOY!!!

birthday fermented almond cheesecake

Magically Crafted By My Tiny Laguna Kitchen: http://mytinylagunakitchen.com/recipe/fermented-almond-berry-swirl-cheesecake-birthday-vegan-paleo-keto/