For the longest time, I thought Kefir was one of the drinkable yogurt brands like LaLa or Yokault. It was until I started working for one of the kefir manufacturers to realize that kefir is actually its own kind of probiotic alternative milk. It is made of milk but because of the different culture grains they used in the fermentation process, it turns into its own kind of dairy drink, kefir.
Some people love the taste (like my hubby and my mom), some need more time to get used to it. I am the latter. It took me a while to get used to the tangy taste. But the health benefits made me want to explore ways to incorporate it in my daily diet. That’s the reason why I did some research and developed this recipe using probiotic rich kefir cheese.
If you are interested in making your own kefir cheesecake, here is a pretty good recipe I found. However, you can also get it from Whole Foods or some of the specialty grocery stores. This is the kind I bought. It looks like ricotta cheese but it is rich in probiotics and low in calories.
With fresh keylime juice, it’s the perfect spring dessert that invigorates your taste buds. Bon Appétit!
No Bake Keylime Kefir Cheesecake
1 cup graham cracker
1/3 cup melted butter
|1. In a small saucepan or the microwave, melt the butter.
2. Place graham cracker crumbs in a medium bowl
3. Add melted butter in bowl
4. Stir or blend both ingredients with hands
5. Press the crumb mixture into small springform pans or 3″ pastry ring
6. Dissolve agar agar powder in boiling water
7, Beat heavy cream and cream cheese until smooth and fluffy
8. Slowly beat in the condense milk and keylime juice, then the kefir farmer cheese, then the dissolved agar agar
9. Blend/beat until smooth
10. Pour filling into the prepared graham cracker cake base (springform pans)
11. Chill cake for at least 6 hours up to 1 day.
12. Garnish with keylime peel and ENJOY!