It was Mummy’s birthday yesterday and I made her a Keto Mango Passionfruit Cheesecake with a crust made of almond flour, toasted coconut flakes, dates, chia seed and homemade sunflower seed butter. As every brand of agar has its own level of concentration, working on this cake with a new agar brand, limited time and without a recipe was a nightmare, removing, re-cooking, blending and pouring in the mango-cheese layer three times over! The final product was thankfully presentable enough and Mummy loved it. Although it’s not my first time veganizing cheesecake, I’ve got much to learn about doing it consistently well and if anyone has any tips to share or agar brands to recommend do let me know!