First, start on the base layer. In a food processor, combine all ingredients until they are nice and gooey.
In a lined cake tin, around 10cms, press in the base mixture, and place into the
freezer to set while you work on the next layer.
Clean out the bowl of the food processor.
For the middle layer, place into the food processor and add the remaining ingredients.
Blitz all ingredients until light and fluffy.
Pull your base layer out from the freezer and using a spatula, spread around half
of this middle layer mixture onto your base layer.
Place into the freezer.
For the top layer, use the reserved mixture and add the next ingredients and blitz until smooth.
Pull the par-frozen cheesecake from the freezer and pour onto the middle layer,
then place your finished cheesecake back into the freezer.
Your raw probiotic cheesecake is ready once the top layer is firm to the touch –
overnight is best.
Garnish with lemon zest, fresh strawberries, and edible flowers.