Vegan Cheesecake

1 ¼ cups all-purpose flour

2 tbsp granulated sugar

1 tbsp miller’s bran (not cereal)

1 tsp unsweetened cocoa powder

½ tsp ground cinnamon

1/3 cup vegan butter or coconut oil, melted

1 tbsp agave or maple syrup

2 (349 g/12.3 oz) packages silken extra-firm tofu (“silken” texture imperative, do not substitute); available in shelf-stable tetra packs or fresh

1 tbsp vanilla extract

1 tbsp lemon juice

1 cup apple juice

2/3 granulated sugar

1 tbsp agar-agar

Preheat oven to 350ºF. In a medium bowl, mix flour, sugar, bran, cocoa and cinnamon until combined. Mix in vegan butter or oil and agave or maple syrup until fully combined. Firmly press into a 7-inch springform pan. Bake for 15 to 20 minutes, until golden brown and beginning to crack on top.

Cool completely.

In a medium saucepan, bring apple juice, sugar and agar-agar to a boil, reduce to medium and cook, stirring a few times, for 5 minutes, or until agar-agar flakes are completely dissolved. Keep warm. In a food processor, purée tofu until completely smooth, about 1 minute. Add apple juice mixture, lemon juice and vanilla. Purée until fully combined and pour into prepared crust. Cool to room temperature and refrigerate for at least 8 hours, until set. To serve, run a knife around edge of springform pan, unhinge and slice. Garnish with your topping of choice (edible flower, mint julienne, etc.). Serve chilled.