Cultured Cherry & Vanilla Cheesecake

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This is one of my newest cheesecake creations and I honestly think it's going to be my new go to guilt-free treats, when I'm feeling up for something sweet(ish), cold, satisfying and something that's not too heavy. Cherries are one of my favourite summer fruits, they always remind me of the holidays. I love fermented cherries, they make such a delicious snack. I had an overabundance of fermented cherries so I decided to turn them into a cherry cheesecake. Did you know that cherries are a well known “brain food” and can help to strengthen cognitive function by helping to improve memory, focus, and concentration and help to reduce brain fog. They’re also an excellent source of melatonin which is known to calm the nervous system, decrease irritability, ease headaches and promote a solid nights sleep with a balanced sleep-wake cycle. 

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 little beauty is gluten, dairy, sugar, egg and grain free. It's incredibly anti-inflammatory and so gentle on the tummy. 

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Ferment The Cashews (this will make them easier to digest)

Add the cashews to a clean glass jar and mix through just enough Probiotic Coconut Yoghurt to ensure the cashews are covered. Close the lid tightly and allow the cashews to ferment for 1-1.5 days.

Ferment The Cherries & Bananas (this will remove the sugar)

Simply add the cherries to a clean glass jar and the bananas to another clean glass jar, cover them with coconut water kefir. Close the lid tightly and allow them both to ferment for 24 hours. When they’re ready you can start making the cheesecake.

INGREDIENTS

  • 3 cups fermented cashews + 1/4 cup of the yoghurt liquid they were fermented in

  • 1 cup fermented bananas

  • Seeds of 1 vanilla bean

  • Pinch or two of salt

  • 1/4 cup brain octane oil

  • Sweetener to taste

  • 2 cups fermented cherries (pips removed) + 1 cup fermented cherries sliced in half

INSTRUCTIONS

  1. Add the fermented cashews, 1/4 cup of the liquid, fermented bananas, brain octane oil, vanilla, salt and your preferred sweetener to taste to a high quality blender or thermomix and blitz on high until it’s completely smooth and creamy. Scrape down the sides and re-blend. Taste the mix and add more sweetener to taste if desired.

  2. Pour half of the vanilla mixture into a lined slice tray or container.

  3. Sprinkle the 1 cup of sliced cherries on top and place in the freezer.

  4. Now add the 2 cups of fermented cherries to the remaining vanilla cheesecake filling mix and blend on high until evenly combined.

  5. Pour the cherry layer on top evenly, then place it in the freezer to set.

  6. Once it’s ready, slice into squares and enjoy.

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For more yummy cheesecake recipes check out my;