Tofu cheesecake

Lemon & coconut “cheesecake”

Tofu cheesecakeFor base:

  • 6oz (180g) vegan margarine
  • 1 tbsp golden syrup
  • 8oz (225g) rolled oats

For topping:

  • 1 tub Tofutti vegan “cream cheese” (plain)
  • 9 oz (250g) tofu (cubed)
  • 1 block creamed coconut (cubed)
  • 2½oz (70g) vegan margarine
  • 3 fl oz (85ml) coconut milk
  • 3oz (85g) sugar
  • Juice of 1-2 lemons

For decoration:

  • Desiccated coconut
  • Grated lemon rind of unwaxed lemon

Method:

  1. Base: Melt margarine and golden syrup in a pan over a low heat. Remove from heat and stir in the oats.
  2. Pour into a flan dish and press down well; place in the fridge.
  3. Topping: Blend all the topping ingredients together in a food processor until smooth.
  4. Place the topping into the flan dish on top of the base, smooth down. Decorate with desiccated coconut and lemon rind.
  5. Put in the fridge for a few hours until set.

(From The Vegan Approach to Cooking)

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