White Chocolate “Cheesecake”

For the base, grind the reform biscuits and mix thoroughly with the Vegan crema. This will create a perfectly moldable texture. Press this mixture into a small silicone cake tin, ensuring it is completely smooth and uniform rather than crumbly to achieve a nice cake base.

Mix the pudding powder with a small amount of plant-based milk until lump-free, then add the rest of the milk and cook until thick. Let it cool.

Once cooled, add the Cottage and the flavoring drops, then mix until well combined.

Mix the agar-agar with the water and boil for 1-2 minutes. Add this to the cream and incorporate it thoroughly. Pour the resulting mixture over the biscuit base.

Melt 70 g of the white chocolate and spread it over the top of the cream. Use the remaining white chocolate as decoration.

Allow the cake to set in the refrigerator before slicing and serving.