Step 1

It's best to measure the ingredients in grams on a kitchen scale for this recipe. If you have a larger springform (e.g. 9-inches), I recommend doubling the whole recipe.

Step 2

Soak cashews in hot water for an hour (or boil them for 15 minutes). You can also soak them overnight in cold water.

Step 3

Process all crust ingredients in a food processor until the mixture holds together when you press it between your fingers. Press the dough into the bottom of a greased 6-inch cheesecake pan or springform and about 2 inches (5 cm) up the sides. Put the pan in the refrigerator until you finish making the cream. Read the recipe notes below if you prefer a baked crust.

Step 4

Blend all cream ingredients, except the agar powder (and water), in a blender (or powerful food processor) on high speed for about 1-2 minutes or until the cream is completely smooth.

Step 5

In a small saucepan, add the agar powder and 1/4 cup of water. Bring the mixture to a boil and let simmer for 2 minutes, stirring frequently. Immediately add the mixture to the blender and blend again for about 10-20 seconds.

Step 6

Quickly pour the cream into the cheesecake pan (or springform). Refrigerate for a few hours (or overnight) until set. To speed up the process, you can also put the pan into the freezer for about 45-60 minutes or until set. The cheesecake tastes best when it's served cold but not frozen. Store cheesecake leftovers in the fridge for up to 5 days.