Kefir Cheesecake

This was very experimental, but turned out deliciously. I wanted a cheesecake with kefir as the only dairy and a gluten free crust. I couldn’t find a recipe to suit so had a think and this is the result.

You will need:

Base:
Dates
Pecans (am sure another nut would be fine)
Almond flour (could just use almonds)
pinch of sea salt

Cake:
2 sachets of gelatine
kefir from 1 litre of full cream milk
chopped dates soaked in rum (you’ll need to have done this ahead, see boozy fruits which I’m sure you could also use)
maple syrup or other liquid sweetener

chocolate sauce, to serve

In a food processor, blend dates, pecans, almond flour and sea salt until mixture sticks together when you squeeze. Press into a greased springform pan and bake at gas 6 for 8-10 mins. Cool. 

Mix 2x gelatine sachets in hot water as instructed on packets. Blend into kefir. Mix in some chopped dates which have been soaked in rum, plus a little extra splash of rum. Sweeten to taste with maple syrup. Pour on top of the cooled base and chill in fridge for 3-4 hours. Serve with chocolate sauce (make your own with raw cacao/cocoa, water, sugar).