I always try to make necessity into an opportunity and a new version of this recipe came about because I can’t get hold of the Cremovita whippable soya cream any more. My suppliers tell me it’s been withdrawn. How true this is, I don’t know, but the fact remains that I can’t get hold of it. So… here is the new ( and yes, I think it is also improved) version. It’s simpler than the old one, sets just as well and tastes extremely good. It’s also easier to get the essential velvety smooth texture which cheesecake just has to have. This remains simple enough to make in a tent as long as you have a small fridge.
For this recipe you will need: 2 bowls (at least 1 glass one for the bain marie); a rolling pin/empty bottle to crush biscuits (or you can use a food processor if you’re feeling sophisticated); a jug for the agar; a whisk (hand or electric as you wish); a 9″/23cm springform tin; a palette knife.