Lemon and Ginger Tofu Cheesecake

Ingredients:

Crust

• 200g ginger biscuits (gingernuts), blended to crumbs
• 3 tablespoons soy margarine, melted
• 25g caster sugar

Filling:

• 2 packs firm silken tofu
• 2 heaped tablespoons golden syrup
• 6 tbs. fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla essence

Method:

1. Preheat oven to 180 degrees celsius
2. For the crust, mix together the ginger biscuit crumbs, margarine, and sugar in a bowl. Pat into 23cm spring form cake tin, lightly greased.
3. For the filling, blend the tofu, syrup, lemon juice, lemon zest, and vanilla in blender or food processor.
4. Pour into the crust and bake 45-60 minutes or until small cracks start to form around the edges.
5. Let cool and serve topped with non-dairy whipped cream topping.