base

1. Line a 30x20cm (or 25x25cm) baking dish with baking paper and set aside.

2. Place all base ingredients into TM bowl and chop 10sec/speed 8. Scrape down the sides of the bowl and chop for a few more seconds on speed 5 if needed (until blended but still a little bit chunky).

3. Press firmly into the lined dish and place into the freezer while making the filling.

filling

1. In a small bowl whisk agar with hot water. The agar will thicken immediately.

2. Drain nuts and rinse well. Place into TM bowl with remaining filling ingredients including agar mixture. Blend 1 min/ speed 8.

3. Scrape down the sides of the bowl with a spatula and blend again for 30 sec/speed 9 or until very smooth.

4. Pour over base and place into freezer until set firm, approx two hours.

jelly

1. In a small bowl whisk agar with hot water. The agar will thicken immediately. Set aside while the raspberry mix is cooking.

2. Place raspberries, maple syrup and rosewater (if using) into a TM bowl and cook 10 mins/100c/speed 2.

3. Strain immediately through a fine metal sieve into a mixing bowl.

4. Add the agar mixture to the warm strained raspberries and whisk thoroughly until smooth and glossy.

5. Pour over the frozen cheesecake, tipping the pan to help it cover the surface and spread evenly with a spatula. The jelly will begin to set immediately on the frozen cheesecake so work quickly!

6. Place the cheesecake back into the freezer until completely set before slicing.

conventional method

base

Mix all ingredients in a food processor or blender until the mixture comes together. Don’t over-process, you want it to have a little bit of texture.

filling

Mix agar into hot water; place all ingredients into a double boiler over medium heat and whisk until smooth and warm to the touch. Pour over the base and place in the freezer to set as above.

jelly

Simmer ingredients on the stovetop until the berries are falling apart. Remove from heat. Cool slightly, and blend in a blender, then strain through a nut milk bag or fine metal sieve. Pour over set filling, smooth, and place back in the freezer to set as above.

storage

Refrigerate for up to 1 week, or freeze for 6-8 months, well wrapped to keep air out.