Serves 6
200 g (7 oz) digestive biscuits, crushed
75 g (3 oz) butter or margarine, melted
1 tablespoon agar agar grated zest and juice of 1 lemon
250 ml (8 fl oz) limoncello liqueur
400 g (13 oz) firm tofu
400 g (13 oz) coconut cream
115 g (31/2 oz) caster sugar
Fresh berries or berry sauce, to serve
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.
1. Mix together the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20 cm (8 inch) 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, 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.
Zilli Know-How
Agar agar is a vegetarian form of gelatine and is made from seaweed. it is used as a gelling agent. Agar agar is used mainly in Japanese cooking but it is becoming more popular in vegetarian cooking.
