Love Your Food
Learn about how to live a healthy life through food.
Click the Event Button to see if there are upcoming Food Experiences!
Raw Cultured Cheezecake Blurp
by Loran van benthusen
I always loved cheesecake. But it definitely didn’t love me. I always felt a little ill after eating it. So when we began our health journey a few years back, I began experimenting with cultured foods such as sauer kraut, kim chi and rejuvelac. Eventually I learned that you could culture seed and nut cheeze as well. At the same time I had just begun making raw deserts and had actually made a couple of cheezecakes that weren’t cultured. They were good but didn’t have that cream cheese flavor. This got my wheels turning and I thought why not add a cultured element to them. I began culturing cashew cheeze and adding a sweet cultured crème cheeze layer to my cheezecakes and the rest is history.
Now I make several different kinds of cultured cheezecakes all raw and naturally cultured so that they are an excellent source of probiotics. I sweeten these cheezecakes with either honey or agave. I prefer to use honey as it is a more local source and I just love the taste and I especially love the bees. They are all 9 inch cheezecakes approximately 5 lbs and can easily serve 16, but I usually serve 24 with them. I provide the recipes so that you can see all the ingredients used.
They freeze and thaw extremely well and can be served frozen or thawed.
These cheezecakes are chock full of nutrients and love, an incredible raw edible that is also healthy and beneficial to your body and mind. Truly a desert that you can feel good about eating.
Lemon Poppy Seed Cheezecake
This is the one that started it all. It is two layered cheezecake with a crunchy coconut crust. The bottom layer is a creamy lemon cashew custard topped with a cultured sweet cashew crème cheeze layer and sprinkled with lemon zest and poppy seeds. This cheezecake also comes with your choice of fruit sauce. Choose from raspberry, blueberry, strawberry or blackberry.
Punkin Pie Cheezecake
This is definitely the holiday choice. It is a two layered cheezecake with a pecan shortbread cookie crust. The bottom layer is a walnut pecan punkin pie ganache topped with a sweet crème cheeze layer and sprinkled with cinnamon.
Churros y Chocolate’ Cheezecake
This cheezecake is inspired by my high school Spanish classes, oddly enough. Churros are a crunchy cinnamon shortbread that are commonly served with hot chocolate. So this is a two layered cheezecake with a cinnamon shortbread crust. The bottom layer is a creamy chocolate ganache topped with sweet crème cheeze layer and sprinkled with cinnamon. This cheezecake comes with a delicious raspberry chipotle sauce.
This cheezecake is inspired by a cheezecake served at the restaurant I worked at in college. This is a chocolate mint cheezecake with a crunchy cacao crust. The bottom layer is a creamy mint custard topped with sweet crème cheeze and sprinkled with cacao. The beautiful green color comes from spinach juice.
This is a play on the old classic neapolitan ice cream. This cheezecake has a crunchy chocolate crust with either strawberry or raspberry custard layer on bottom and topped with a vanilla crème cheeze layer and dusted with cacao on top. This cheezecake comes with a cacao chocolate sauce.
Another play on an old classic. This cheezecake has a shortbread crust with the bottom layer being mocha chocolate topped with vanilla crème cheeze layer and dusted with cacao. This cheezecake comes with a mocha chocolate sauce.