Vegan Cranberry Apple Cheesecake

1. Soak dates in hot water for a few minutes if needed to soften them.

2. Grind oats, walnuts, pecans, and dates together until fine, then mix with melted vegan butter and press firmly into a 16cm cake tin to form the base.

3. For the cheesecake layer, combine vegan cream cheese, soy or coconut cream, cranberry puree, sugar or sweetener, and agar agar in a saucepan.

4. Heat the cheesecake mixture gently over low heat, stirring until the agar agar dissolves completely, then pour it over the prepared base and allow it to set in the refrigerator.

5. For the apple compote, chop the apple and cook it with apple puree, sugar or sweetener, agar agar, and vegan butter in a saucepan until the agar agar dissolves and the mixture thickens, then spread it over the set cheesecake layer.

6. For the cranberry apple jelly, mix cranberry puree, sugar or sweetener, apple juice, and agar agar in a saucepan, heat until the agar agar dissolves, and pour it over the compote layer.

7. Chill the entire cake in the refrigerator until all layers are fully set and firm.

8. Work quickly with the agar agar mixtures as they begin to gel around 35-45°C.

Notes

1. You can make this recipe sugar-free by using a suitable sweetener.

2. Feel free to substitute other nuts for the base according to preference.