Lemon Tofu Cheesecake

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Lemon Tofu Cheesecake

(No Bake)

 

 

Base

 

25 cm (10 " ) base of choice

 

OR

 

2 packets 'Orgran Amaretti Biscotti', crushed

(or GFCF biscuits/cookies of choice)

3/4 cup vegan margarine, melted

 

 

Mix all ingredients together well. If mixture is too dry to hold

together when pressed, add more melted margarine. Press into the

bottom of a 25 cm (10') spring-form pan and refrigerate.

 

 

Cheesecake Filling

 

 

two 300 g (10 1/2 oz) packets silken tofu

1 1/4 cups soy milk powder

3/4 cup sugar

1/4 cup honey (-OR- vegan alternative)

5 - 6 tablespoons (6 - 8 tbsp US) lemon juice

zest of 2 lemons

2 tablespoons (8 tsp) canola oil (-OR- other mild oil)

1 tablespoon (4 tsp) apple cider vinegar

2 teaspoons GF vanilla essence (extract)

1 teaspoon salt

 

1 cup water

6 teaspoons agar agar powder

 

 

Place all ingredients, except water and agar agar powder, into a food

processor and process until smooth. Dissolve agar agar powder in water

in a saucepan and boil gently (turn heat down when it starts to boil)

for 5 minutes, stirring occasionally. Add to cheesecake mixture in

food processor and blend together. Immediately pour into prepared

base. Chill for a few hours.

 

 

* Agar Agar sets fast even at room temperature. You need to work

quickly to add, blend and pour the mixture, as it will start to set

immediately. If it is not blended fast enough or the mixture is too

cold the cheesecake may become lumpy.

 

 

Raspberry Topping (Optional)

 

 

300 g (10 1/2 oz) fresh or frozen raspberries

1/4 cup sugar

1/4 cup lemon juice

1 tablespoon (4 teaspoons) arrowroot

 

 

Place one-third to one-half of the raspberries in a small saucepan

with the sugar, lemon juice and arrowroot. Stirring constantly, bring

to the boil. Reduce heat and stir for around 30 seconds or until the

mixture thickens and the raspberries have broken down. Pour over

cooled cheesecake.

 

 

Makes one 25 cm (10 " ) cheesecake.