Fresh turmeric gives this cheesecake a gorgeous golden hue. Ginger, cardamom, nutmeg, cinnamon and a pinch of black pepper give it the flavour of a delicious “Golden Milk”. Keep in mind that you will want to begin the fermentation process 3 days prior to slivering away at this delicious dessert!
The filling:
Step 1:
- 13/4 cup of raw cashews
- 1 tsp. probiotic powder (3 or 4 capsules emptied)
- just enough water to blend, about 1/4 cup
Soak the cashews in water at room temperature overnight. In a high speed blender, puree the cashews with just enough water to create a silky smooth paste. Add the probiotics and blend again briefly to combine. Spoon the mixture into a medium sized bowl. Cover with plastic wrap and let sit in a warm place for 24 hours. As it ferments, it will develop a slightly sour odour and a fluffier consistency.
The Crust:
- 11/2 cups of sprouted and dehydrated almonds (or raw almonds) *
- 3 tbsp. of coconut sugar
- 1 tsp. vanilla extract
- 3 tbsp. of softened coconut oil
- pinch of pink himalayan salt
Grind the almonds and the coconut sugar in a food processor as finely as you can without making almond butter! With the motor running, add the vanilla, salt, and softened coconut oil. Pulse until well combined.
*to sprout the almonds, soak them overnight at room temperature in water. Strain and rinse the almonds before dehydrating them at 117 degrees F. for 24 hours.
Prepare a 6 inch springform pan by lining it with plastic wrap.
Press the crust into the plastic lined pan with the back of a spoon.
Set in the freezer to allow the crust to set while you prepare the filling.
The Filling:
Step 2:
- One recipe of fermented cashew cheese.
- 2 tsp. of freshly juiced turmeric. If you don’t have a juicer, you can simply grate the turmeric finely over a small bowl and then squeeze the juice out of the pulp by hand. This will require a couple of finger sized knobs of turmeric! If you can’t find fresh turmeric, you can use a tsp. of powdered however the colour and flavour will not be as pronounced.
- 2 tsp. of fresh ginger juice. If you don’t have a juicer, finely grate the ginger and squeeze the juice out by hand as you did the turmeric. A piece a couple of inches long will suffice.
- 1 tsp. of true cinnamon
- 1/8 tsp. fresh cracked black pepper
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. freshly ground cardamom (crush the pods in a pestle and mortar, remove the seeds and crush to a fine powder)
- 1/2 cup of powdered zylitol (A sweetener made from Birch trees that is non-caloric. To powder, blend on high until it resembles icing sugar! Zylitol is poisonous to dogs so make sure you keep it out of paws reach!) Powdered sugar can be used in place of zylitol if desired. Taste to adjust sweetness if necessary.
- 3 Tbsp. fresh lemon juice
- 3/4 cup of coconut oil, warmed to a liquid
- 1 tsp. vanilla extract
In a food processor combine the cashew cheese, turmeric juice, ginger juice, cinnamon, black pepper, nutmeg, cardamom, zylitol, lemon juice and vanilla. Process until smooth and well combined. With the motor running stream in the warmed coconut oil. Taste and adjust spiciness if desired!
Pour the filling into the prepared chilled crust. Smooth the top with an offset spatula. Place in the fridge to set. Decorate with sliced candied ginger before serving. This cheesecake will last refrigerated for several weeks and also freezes well if properly wrapped.
