Fermented Ginger Cheesecake

Cashew cheesecakes are a classic in the world of plant-based desserts. Cashews make a fine cream, and are one of the most effective ways to make a mascarpone-style cream, particularly. This tart used the power of fermentation to give the dessert a more complex flavour (and also make the nuts easier to digest). This cheesecake also has a cooked biscuit base, to create an interesting, delicious tart that stands apart from the crowd!