Fermented Zebra Cheesecake (Gluten-Free, Paleo, Raw Vegan)
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Recipe type: Dessert
Prep time: 
Total time: 
Serves: 8
 
This Fermented Unicorn Zebra Cheesecake is the ultimate raw vegan party treat! A buttery strawberry pitaya base, multi-flavoured probiotic rich filling, and a dreamy blueberry buttercream.
Ingredients
For the base:
  • 100g macadamia nuts
  • ½ cup (roughly 50g) almond flour/ground almonds
  • 1 tsp vanilla essence
  • 2 tbsp coconut sugar/2 tbsp xylitol/raw cane sugar
  • 2 tbsp coconut oil
  • 2 tsp freeze dried strawberry powder
  • 2 tsp Raw Nice freeze dried pitaya powder
  • 1 tbsp coconut flour
  • 1 tbsp light agave nectar/maple syrup/1/2 tsp NuStevia Simple Syrup
  • ½ tsp fine Himalayan pink salt (if coarse grind)
For the fermented cashew 'cheese':
  • 250g/2 cups cashews (soaked overnight)
  • 1 tsp probiotic powder (containing Lactobacillus acidophilus)
  • 115ml cold water
For the cheesecake filling:
For the buttercream:
Instructions
  1. Start by making your fermented cashew cheese the night before you make your cheesecake. Take your soaked cashews and rinse in cold water. Place into your food processor and blend until smooth. Add the probiotics and water and blend until you get a nice and thick smooth paste. Be sure to scrape down the sides periodically to combine all of the ingredients.
  2. Scoop out your cashew cheese and place into a clean mixing bowl, cover with cling film and press the cling film down onto the surface to prevent a rind from forming. Place into the dehydrator at 105°F (or a warm space) for 12-24 hours. You will see little air bubbles form and the mixture should smell slightly sour when ready.
  3. For the base, combine all of the ingredients and process until a sandy texture (if it reminds you of biscuit crumbs it's done!). Line a 9" springform or loose-based tin. Alternatively use a silicone mould like this one. Pour in the base mixture and 'knuckle' it in until evenly distributed. Place in the freezer until later.
  4. Add all of the ingredients for your cheesecake into the bowl of your food processor, except for the courgette, pitaya and spirulina, and process until smooth. Add your peeled and cubed courgette and process on low until fully combined. Divide the mixture equally between 3 mixing bowls. Add the pitaya to one bowl and the spirulina to the other and whisk until combined, then whisk in the flavours if using. You can also whizz it up in a blender to make things quicker!
  5. Remove your base from the freezer and pour in one scoop of white filling into the middle followed by one scoop of blue into the middle of the white, then one of the pink into the middle of the blue and repeat until all of the mixture has been used up. I used a ¼ cup measure but the smaller you go the more intricate the stripes will look when completed. Place in the fridge or freezer until set. This will take about 4-6 hours.
  6. Whilst you're waiting for your cheesecake to set start making your buttercream. Blend together all of your ingredients except for your xylitol, transfer to a bowl, cover, and place in the fridge until set - about 4-6 hours. Remove from the fridge and place into a stand mixer with a beater attachment. Beat until pale and smooth and at room temperature. Sieve your powdered xylitol and gradually add in a small amount at a time until the mixture is smooth and fluffy. Transfer to a piping bag with nozzle of choice.
  7. Remove your cheesecake from the springform pan or mould. Place on a cake stand or large plate and pipe on your icing. Top with any topping of choice - I used blue cornflowers and rose petals. Cut and serve!
Notes
If you don't want to ferment your cashews or don't have the time don't worry just blend them in with the cheesecake filling and omit the cold water and probiotics! Don't be put off by the prep time it's largely setting, fermenting, and soaking time for the cashew based parts. The actual legwork is about 1 hr and 30 mins altogether.


*All cup measurements used are UK cup measurements and so 1 cup = 250ml.
** Please note that this recipe will require you to soak your cashews overnight or for at least 6-8 hours for both your cashew cheese and frosting.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/fermented-unicorn-zebra-cheesecake-gluten-free-paleo-raw-vegan/