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


  1. 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.
  2. 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.
  3. Once the mixture has thickened, add the tofu and lemon and blend until creamy. Pour into the base and chill.
  4. This cheesecake is good as it is, but for a really special treat, top with black currants, raspberries or similar fresh fruit.

Back to our recipe list

Daily Menu

What’s cooking today? Our menu changes daily so keep up to date with our kitchens offerings and make sure you don’t miss out on your favourite dish.

Find out more

Our Food

All our hot food and salads are freshly made on a daily basis by our chefs in house, we support local bakeries for our fresh bread and delicious cakes, brownies and cheesecakes.


Hire the Cafe

Looking for a space to hire? We have the space for cookery demos and workshops with or without catering services.  Take a look at what we can offer for your event.