Tofu Lemon Cheesecake
We always produce vegan cheesecakes so all our customers can eat them and have tried many different recipes.
12oz (350g) digestive biscuits
6 oz (175g) melted margarine
1 packet plain silken tofu, approximately 400g
juice and rind of 2 lemons
2 oz (50g) cornflour
3 table spoons golden syrup
¾ pint (450ml) water
- To make the base, crumble the biscuits into a bowl, melt the margarine and add to the biscuit crumbs. Mix and press into a well-greased, 8 inch diameter flan tin. Try not to get a thick welt where the sides meet the base. Set on one side to cool.
- Put the water, golden syrup and cornflour in a pan. Heat gradually to boiling point, stirring well to avoid lumps. When boiling, reduce the heat and allow to thicken.
- Once the mixture has thickened, add the tofu and lemon and blend until creamy. Pour into the base and chill.
- This cheesecake is good as it is, but for a really special treat, top with black currants, raspberries or similar fresh fruit.