Kefir Cheese Cake
Requires an 8 inch diameter by 2 1/2 inches deep pyrex dish, or a 9 inch
springform. Makes an 8 inch by 1 1/4 inch thick cheese cake. If you wish to make
a cheesecake that is 2 inches thick then just double the quantity of filling.
The base is quite thin.
- 3/4 cup almonds.
- 1/2 cup pecans
- 3/4 cup of Californian dates.
Kefir and Kefir
- 1/4 cup kefir grains
- 3 cups milk
- 1/2 cup kefir
- 1 1/2 cup double
- 2 eggs (separated at room temperature)
- 3/4 cups of milk
- 1 tblspn gelatin
- 2 cups kefir cream
- 1/4 cup raw honey
- 1/4 tsp
- 2 tsp lime/lemon
- Pinch of salt
Advance Preparation - 2 days ahead
- Nuts - To prepare the almonds in
advance, soak them in water for 12 hours, rinse then leave to sprout for 12 more
hours in a jar turned on its side. Rinse once more, then dry the almonds in a
oven at low heat or a dehydrator at 65C, turning the almonds occasionally until
they are dry and crisp.
- Kefir - Mix
1/4 cup of real kefir grains with 3 cups of raw full cream jersey cows milk.
Culture at room temperature for 12-24 hours then refrigerate. Remove the kefir
grains from the kefir with a fork before use.
Cream - Mix 1/2 cup of kefir with 1 1/2 cups of raw double weight
cream and leave to culture for 12-24 hours. Refrigerate the kefir cream until
ready for use. If you are new to culturing kefir you may wish to visit http://www.rejoiceinlife.com/kefir/riln14.php
to get more detailed instructions.
- Grind the nuts as finely as possible in a
grain mill, blender or food processor. Chop the dates then process in a food
processor with the nut flour. Press the nut and date mixture into a buttered
dish with your fingers and the bottom of a glass to form a thin
- Put milk into a small
saucepan, sprinkle with the gelatin and warm slightly stirring with a flat
wooden spoon until the gelatin is dissolved. It may help to beat slightly with a
wire whisk. Sit the saucepan in a bowl of cool water to cool the milk gelatin
mixture to body temperature.
- In a food processor,
combine the kefir cream, raw honey, egg yolks, vanilla and lime/lemon juice, and
process at low to medium speed for 20-30 seconds, or until smooth, being sure
that all the honey has been mixed in and has not stuck to the bottom. (To
prevent the honey from sticking to the bottom of the processor make sure you
spread the kefir over the bottom first.) If you over process at this stage you
risk the cream turning to butter.
- Beat egg whites with
a pinch of salt until they form peaks. At this point you will need to work
- Combine the egg
custard with the kefir cream in the food processor and mix at slow to medium
speed for 20- 30 seconds, until smooth.
- Transfer the kefir
cream and egg custard mixture to a bowl then gently fold in the egg whites with
a spatula. Pour the mixture onto the crust and refrigerate for
several hours before serving.
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