Tuesday, January 26, 2021

Strawberry Rose Cheesecake Bars

 Strawberry Rose Cheesecake Bars

Strawberry Rose Cheesecake Bars with a hazelnut chocolate coating for a crunchy and appetizing element


Fermented cashew cream

Stage 1 - fermentation

125 grams of cashews, soaked

1 teaspoon of probiotic powder

50 g of water, or enough to stir

Strawberry and Rose Cheesecake

1 recipe step 1 - fermentation

50 g xylitol, powder

25g light syrup

20 g of juice

45 g of melted copra oil

8-10 drops of medicinal strawberry flower extract

3 drops of medicinal rose flower extract

2 tablespoons of dried strawberry powder

2-3 teaspoons of optional pitaya powder for coloring

4-5 strawberries, diced

Chocolate coating

100 g of cocoa paste or bittersweet chocolate

40 g copra oil

40 grams of syrup

40 g chopped almonds


Fermented cashew cream

1.Mix cashews with probiotic powder and enough water to form a thick mixture.

2.Transfer to a bowl , press wrapping or parchment paper over the dough in order that it doesn't form a crust thereon , and sauté during a warm place for 12 to 24 hours.

3.The mixture should be airy and slightly acidic once you examine it.

Strawberry and Rose Cheesecake

4.Combine all ingredients except chopped strawberries during a high-speed blender and blend until smooth and creamy.

5.If the mixture looks stuffy, let the blender run a couple of minutes or until it's smooth and creamy. If not, melt it during a double saucepan .

6.Transfer the mixture to a bowl and fold the berries.

7.Pour batter into the silicone mold of your choice. I used this Silikomart mini-bar mold.

8.Freeze until solid, about 3 hours.

Chocolate coating

9.Don't do that until you're about half-hour from soaking the bars or it'll take a while .

10.Melt the cocoa or chocolate mass and copra oil during a double boiler .

11.Remove from heat and stir in remaining ingredients.

12.Remove the cheesecake sticks from the pan and place them on the tray lined with parchment paper.

13.Transfer the chocolate coating to a brief , narrow glass in order that once you dip the pop, the layer rises slightly above the bottom of the pop. The glass should be almost full or it'll overflow once you press pop.

14.Continue until all the stems are coated, then return to the freezer to line .

15.Consume immediately or store in an airtight container within the freezer for several months.