Chaga Lumberjack Cheesecake
Crust
1 cup almond flour
3/4 stick unsalted butter, softened
1 Tbsp cocoa powder
1/4 cup dates, pitted, chopped very fine
Pinch of salt
Filling
1 cup heavy cream
1 1/2 cup yogurt
1 cup maple syrup
1 cup Dr. Cowan's Garden Chaga tea, very concentrated (4 cups reduced to 1)
4 eggs
1 Tbsp birch liqueur or vanilla extract
Topping
2 Tbsp Dr. Cowan's Garden Three-Beet Powder
2 lemons, juiced (roughly 1/2 cup)
3 Tbsp honey
1 Tbsp gelatin
1/2 cup water
+
4 Tbsp cocoa powder for dusting
Extra Equipment
20 even strips of parchment paper
Sifter
Directions:
1 cup almond flour
3/4 stick unsalted butter, softened
1 Tbsp cocoa powder
1/4 cup dates, pitted, chopped very fine
Pinch of salt
Filling
1 cup heavy cream
1 1/2 cup yogurt
1 cup maple syrup
1 cup Dr. Cowan's Garden Chaga tea, very concentrated (4 cups reduced to 1)
4 eggs
1 Tbsp birch liqueur or vanilla extract
Topping
2 Tbsp Dr. Cowan's Garden Three-Beet Powder
2 lemons, juiced (roughly 1/2 cup)
3 Tbsp honey
1 Tbsp gelatin
1/2 cup water
+
4 Tbsp cocoa powder for dusting
Extra Equipment
20 even strips of parchment paper
Sifter
Directions:
- For the crust, combine the almond flour, cocoa powder, chopped dates and salt in a bowl and mix together. Mix in the softened butter till thoroughly combined. Press into the bottom of a springform pan to form a crust and refrigerate.
- Break the eggs into a large bowl, whisk in the maple syrup until frothy and the mixture increases in volume. Combine the chaga tea and birch liqueur or vanilla whisk into the egg mixture.
- In several batches, add the yogurt and heavy cream, and stir to combine. Add to pre-made crust.
- Preheat oven to 350 degrees. Bake the cake for 1 hour and allow to cool inside the oven. Remove from oven, allow to cool completely and refrigerate at least 1 hour or overnight before adding toppings.
- For the topping, add all ingredients to a small saucepan (gelatin dissolves in cold liquid and activates with heat) on medium-low heat until mixed thoroughly and solids are mostly dissolved. Once everything is dissolved and rich in color, bring to a boil, then shut off the heat.
- Refrigerate topping until lukewarm, not cold and hardened, and pour over the top of the cheesecake. Refrigerate until gelatinized.
- Lightly dampen the strips of paper and place over the cheesecake lightly. Sift the cocoa powder over the top until completely covered. Remove the paper strips.
- Serve chilled.
See also: Three-Beet Chia Pudding Recipe
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