Over
the last decade or more, we have had phases of making cheesecakes.
They come and go without much reference to the changing seasons or the sun
spot cycle
or anything else really. What seems to happen is that a café worker
gets fired with enthusiasm and makes a cheesecake - we all think it is brilliant
and say how much we all missed it. No-one can understand why it is not made
regularly and the café decide to make cheesecake every day from now
on. A week later everybody is fed up with trying to fit cheesecake making
into the routine, and it disappears without trace, until the next time. Still,
it means that when we do make them, they have the advantage of novelty! We
always produce vegan cheesecakes so all our customers can eat them and have
tried many different recipes. This one is a fairly recent arrival but has
the great advantage of giving consistently delicious results.
Ingredients
- Serves
1 to 12
Base
12oz (350g) digestive biscuits
6 oz (175g) melted margarine
Filling
1 packet plain tofu
juice and rind of 2 lemons
2 oz (50g) cornflour
3 table spoons golden syrup
¾
pint (450ml) water
Method
- 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.
- 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.
- Once the mixture has thickened, add the tofu and lemon and blend until
creamy. Pour into the base and chill.
This cheesecake
is good as it is, but for a really special treat, top with black
currants, raspberries or similar fresh fruit.
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