Danish Christmas Risalamande Cheesecake

Add the digestive crackers to a food processor and blend it into fine crumbs. Transfer the crumbs to a bowl and add the finely chopped almonds.

Melt the vegan butter and pour it into the bowl. Mix well.

Line a 20 cm (7.8 inch) springform pan with some parchment paper or plastic wrap (I cut a round piece for the bottom and a long piece to put around the sides/edges).

Add the crust mixture to the pan and press it down in an even layer. Set it in the fridge while you make the rice pudding filling.

Add the rice pudding and yogurt to a pot and mix well. Then add the agar agar, vanilla and cane sugar and mix again.

Bring the mixture to a boil while stirring and let it boil/bubble for 2-3 minutes making sure it doesn't burn. Remove it from the heat, transfer to a bowl and let it cool for approx. 10 minutes (you could be able to stick your little finger in it, however don't let it cool too much as the agar agar will start to thicken/harden at room temperature).

Add the vegan cream for whipping to a bowl and whisk it with a hand mixer on the highest speed for 5-7 minutes until it's quite stiff.

When the rice pudding mixture has cooled a bit, add the whipped cream ⅓ at a time, mixing well but carefully.

Pour the rice pudding mixture on top of the crust and set it back in the fridge to cool and harden for 3-4 hours or overnight.

Add the cherry sauce to a small pot and whisk in the agar agar powder.

Bring the cherry sauce to a boil and let it boil for 2-3 minutes.

Let it cool as much as possible without it starting to harden.

Carefully pour it over the rice pudding filling and set it in the fridge for another 1-2 hours or until it has hardened and have become a stiff jelly. Leave in the fridge until serving.

Carefully remove the springform pan and the parchment paper or plastic used to line the pan with. Add the cheesecake to a serving tray and decorate it if you wish.