Lemon Tofu Cheesecake
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Lemon Tofu Cheesecake

(4.8/5)

Servings

6

Prep Time

15 mins + 25 mins cooking time

Lemon Tofu Cheesecake

Ingredients

200 g vegan digestive biscuits (e.g. Hob Nobs, or a supermarket own brand variety)

75 g vegan margarine (e.g. Tomor)

50 ml soya milk

350 g silken tofu

200 g vegan cream cheese (e.g. Tofutti Original)

1-2 tablespoons golden syrup

1 teaspoon vanilla essence

Finely grated rind of 2 lemons

2 teaspoons arrowroot

Optional topping – 150g fresh raspberries or strawberries OR a drizzle of apricot sauce with lemon decoration

Instructions

1

1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4.

2

2. Put the biscuits into a polythene bag, secure lightly then crush with a rolling pin. Make sure there are no large lumps left.

3

3. Melt the margarine then put this along with the crushed biscuits into a bowl. Mix to combine.

4

4. Spread in a greased flat tin (preferably a 20 cm /8 inch flan tin with a removable base) and bake in the oven for 5 minutes.

5

5. Blend all of the topping ingredients thoroughly (soya milk, silken tofu tofu, vegan cream cheese, golden syrup, vanilla essence, lemon rind and arrowroot), using a hand blender or mixer, until smooth.

6

6. Remove the crumb mixture from the oven and pour the filling over the base.

7

Bake in the oven at the same temperature for 20 minutes. Remove and leave to cool.

8

7. Serving option 1: Top with fresh berries and chill before serving.

9

Serving option 2: Slice and plate up, then top each individual piece with a twist of lemon and a drizzle of apricot sauce. (For the apricot sauce place 50 g brown sugar, 100 g tinned apricots – chopped – and the juice from the apricots into a pan. Bring to the boil and simmer for five minutes. Allow to cool slightly before drizzling over the cheesecake slices.)

Categories & Tags

BakingDessertsFestival Cooking