To make the base:

• Line the base and perimeter of a  8” spring-form pan with parchment paper.
• Place the almond flour, dairy free butter and powdered sugar in a bowl.
• Use your hands or a pastry cutter to make a crumbly texture (it should be slightly sticky).
• Once formed, pour the crumbs into the pan and use the back of a spoon to flatten the crumbs to form the cheesecake base.
• If you want to bake the base, this is an optional step, do so on 350°F, 10-12 until slightly golden.

For the filling:

• Break the white chocolate into pieces, and place in a medium sized heat proof bowl. Fill a saucepan (that is the same size of the bowl) half way with water and bring to the boil.
• Once boiling, place the bowl of chocolate over the saucepan to create a makeshift double boiler, reduce the heat to medium and leave the chocolate to melt. (Do not stir the chocolate or it will ruin).
• Place the cream cheese in a medium sized bowl and whisk with a hand mixer until smooth (don’t over mix) it should take less than 1 minute.
• Pour and whisk in the full fat coconut milk and powdered sugar.
• Pour the melted chocolate into the bowl and whisk until fully combined.
• Add the guava puree then whisk until the mixture is smooth.
• Scoop out a few tablespoons of the cheesecake filling and stir into the agar agar mixture
• Stir the agar agar mixture into the cheesecake filling using a spoon.
• Pour the filling onto the base of the cheesecake.
• Spoon the remaining guava puree on top of the cheesecake in blobs then use a blunt knife to marble the puree using a back and fourth/side to side motion (don’t run the knife too deep, just less than an inch into the cheesecake is fine).
• Carefully transfer the cheesecake into the freezer and leave to set overnight.