Vegan lemon cheesecake
Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake.
By Aldo Zilli
Ingredients
- 200g/7oz digestive biscuits, crushed
- 75g/3oz butter or vegan margarine, melted
- 1 lemon, zest and juice
- 200ml/7fl oz limoncello liqueur
- 3 tbsp agar-agar
- 400g/14oz firm tofu
- 1 tbsp vegan cream cheese
- 400g/14oz coconut cream
- few drops vanilla essence
- 115g/4oz caster sugar
- fresh berries or berry sauce, to serve
Method
In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin.
In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved.
In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth.
Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce.
