Vegan Cheesecake

Crumble the biscuits with a mixer, meanwhile melt the margarine in the microwave and add it to the biscuits, mix everything and after lining an 18/20 cm mold, pour the mixture. Press the biscuits well and place in the fridge.

Put the vegetable cream in a saucepan, add the agar agar and after it reaches a boil, let it cook for 2/3 minutes (always stirring with a whisk) Set aside and let it cool slightly.

If the mixture forms lumps, blend everything with an immersion blender and without waiting, pour the mixture into the cake tin, level it and place in the fridge for at least 6 hours. (Better overnight)

In a bowl, combine the spreadable cheese and vanilla, mix with the whisks and gradually add the slightly cooled cream.

Meanwhile, prepare the salted caramel: in a pan, melt the sugar by moving the pan to stir it (do not stir it)

In another saucepan, heat the cream and when it is about to boil, turn off the heat

Once the sugar has melted, add the cream little by little, stirring vigorously with the whisk

The caramel is ready, pour it into a bowl and let it cool (if it seems liquid, it's not a problem, it will thicken once cooled)

At this point, add the margarine in pieces, always stirring

Once cold, pour it over the cheesecake and crumble some biscuits as decoration.