Blueberry & Lime Kombucha Cheesecake
a cheesecake that’s alive
Personally, I absolutely love drinking kombucha. It’s refreshing, bubbly, with a hint of lemon or ginger or anything else it’s made with and good news - it’s good for you! Prebiotics are on our menu and so are probiotics - foods that are alive. When we think of fermentation, we might as well call it “controlled decay”, cause that’s basically what it is. That doesn’t sound appealing? Think again. This cheesecake is alive and scrumptiously so - while feeding your gut something it actually wants, you’re biting into a slice of sweet deliciousness. What’ s not to love? Exactly!
By the way: there’s a gut health event coming up (3rd of October), go ahead and get yourself a ticket if you haven’t yet:
https://www.victoriasardain.com/events/the-brunch-club-what-the-gut-berlin
Servings: 1 cheesecake, ca 12 pieces Total time: 1 hour plus soaking & cooling time For the base
Ingredients
1 cup oat flour
10g ground almonds
pinch of salt
1/4 cup (60g) maple syrup
1/4 cup (50g) coconut milk
For the Filling
Ingredients
200g cashews
50g sunflower seeds
1 can (330 ml) of lemon kombucha, I used ROY
pinch of salt
1/3 cup (110g) maple syrup
1/2 cup (115g) coconut milk
zest if 1 organic lime or lemon, if you prefer
For the Blueberries
Ingredients
200g blueberries, fresh or frozen
1 tbsp maple syrup
Instructions
The night before, soak the cashews and sunflower seeds in kombucha or for a minimum of 6 hours. The next day, drain the nuts and seeds and keep about 2 tablespoons of kombucha for the filling.
In a blender, combine the soaked cashews, sunflower seeds, 2 tablespoons of kombucha, maple syrup, pinch of salt, and coconut milk. Blend until smooth. Add the zest of 1 lime or lemon and fold in. Place the filling in the fridge while preparing the base of your cheesecake.
For the base, add the ingredients into a bowl and stir to combine. Line the bottom of a ø 18cm springform with baking paper and evenly press the mixture into it. Bake for 10 - 13 min at 180°C, then take out and allow to cool.
Once the base has cooled off, pour the filling onto the base, distribute evenly and place in the freezer for at least 4 hours.
For the blueberry topping, heat the blueberries along with maple syrup over low-medium heat. Once this mixture’s thickened, allow it to cool.
Once your cheesecake has been cooling for long enough, remove it from the springform and place on a plate that fits into your freezer. Drizzle the blueberry topping over it and let it drip over occasionally.
Place the cheesecake back in the freezer for 1 hour. Before eating it, take it out and allow to sit at room temperature for 10 - 15 minutes.
The cheesecake will keep for a few months if stored in the freezer and for about 4 - 5 days when stored in the fridge. Enjoy!
