200g digestive biscuits, crushed 75g butter or margarine, melted 1 tablespoon agar agar (vegetarian form of gelatine made from seaweed)
Grated zest ad juice of 1 lemon 250ml limoncello liqueur
400g firm tofu 400g coconut cream 115g caster sugar Fresh berries or berry sauce, to serve
1. Mix together the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm round springform pan or cake tin with a removable base.
2. In a pan on a very low heat, dissolve the agar agar with the lemon juice and limoncello. 3. Put the tofu, coconut cream, lemon zest, sugar and agar agar mixture into a food processor and blend together. 4. Spoon the tofu mixture over the biscuit base and smooth the surface. Chill for 1 hour until set. Serve with fresh berries or a berry sauce.
Make sure you use coconut cream, if you use milk this recipe will not set properly. The strong flavour of the limoncello gives this cheesecake a delicious lemony taste.