Enjoy the smooth creaminess of creamy vegan cheese filling, topped off with sweet and juicy strawberries. A delightfully decadent treat is sure to satisfy your sweet tooth cravings.
Preheat the oven to 175°C (347°F). In a food processor add digestive biscuits and melted butter. Process until combined. Press the mixture firmly into the bottom of a 23 cm (9-inch) springform pan and bake for 10 minutes. Take it out of the oven and let it cool down.
In a big pot add cooking cream, cream cheese, 5 tablespoons agave syrup, lemon juice, and agar powder, and stir together. Bring to a boil and then simmer on low-medium heat, stirring frequently for about 5 minutes.
Give the filling 10-15 minutes to cool down before pouring it to a springform. Or if you don´t have time to wait, spoon your cheesecake filling carefully into the cooled crust. We are doing this to avoid the crust lifting.
Let the cheesecake cool down completely and then place it in the fridge. Let sit for at least 5 hours.
Notes
Make sure to give the filling 10-15 minutes to cool down before pouring it into a sping form. We want to avoid the crust to lift when pouring hot, liquid filling. Agar sets as soon as it cools down, so we need to find a sweet spot before it sets to much.
Another way of adding the filling to the springform is to spoon it carefully into a spring form.
Using spingform makes it easier to slice the cheesecake. However, pouring hot liquid filling into a springform may result in a filling dripping from between the side and the bottom of the springform pan. If it feel easier just use a baking pan.
Make sure to let the cheesecake set in the fridge for at least 5 hours. I find it best to make cheesecake the night before, to allow maximum setting time!