Cake yes, cheese no.
A relatively easy and comparatively delicious alternative to cheesecake. The ingredients are a little hard to come by, Japanese and Korean grocers are your best bet for fresh okara, and once you start cooking with it you'll never want to go without it again!
If you're using fresh pineapple, grate it as finely as you can, and keep the juice. If you're using canned, drain the fruit and save the juice.
In a small saucepan, combine the soy milk and 1 1/2 teaspoons of the agar and let it sit for ~10 minutes. After that time, bring the milk to a boil then simmer for a few minutes to heat and 'activate' the agar. Remove from heat.
Blend everything else but the reserved pineapple juice and remaining agar (and base!) in a food processor until smooth. Place your base into a 20cm pan ready for the filling, and preheat your oven to 170 degrees celsius.
Add the soy milk/agar mix to the processor and blend again, then pour/scoop this mix over your base. Pop the cheesecake in the oven for approximately 30 minutes, or until the top is set and almost firm to touch.
Add enough water to the reserved pineapple juice to make up 100ml, and add the remaining agar powder. Let the mix sit for ~10 minutes again, and repeat the boiling/simmering process as with the soy milk.
When the cheesecake is baked, pour the pineapple juice mix over the top (this is optional, it will set to make a jelly-layer on top). Let everything cool and set at room temperature, then store covered in the fridge (or eat!).