75g dairy-free margarine
340g vegan digestive biscuits (or Hobnobs)
3 lemons – zest and juice
430g plain tofu
95ml soya milk
95g soft brown sugar
1 tbsp vanilla essence
1 kiwi – peeled and sliced
1 x 85g packet vegetarian strawberry jelly crystals (e.g. Just Wholefoods – found in health food shops and some supermarkets)
Preheat oven to 160/325/GM 3.
Grease a loose bottomed, deep 20cm cake tin with dairy-free margarine.
Crush the digestives until they resemble fine breadcrumbs.
Melt the margarine in a pan, pour in the biscuit crumbs and mix well. Press into the cake tin until about 1cm deep.
Finely grate the lemon rinds and put into a blender with the squeezed lemon juice. Add all the other mixture ingredients and blend together until smooth and creamy. Pour the blended mixture onto the base, smooth the top and place in the oven for one hour, or until the top turns a rich golden brown.
Allow the cheesecake to cool. Follow the instructions on the jelly packet. Slice the kiwi and arrange on top of the cheesecake. Then pour on hot jelly. Leave to cool and place in the fridge to set.