Lemon Cheesecake

After the kids got home and I told them about how much I was in love with my Lemon & Strawberry Cheesecake, they were so excited that I had to make another one. Since the tasting of this Lemon Cheesecake, there has been much discussion about the next flavours I can try.

I suspect that this might be the start of a beautiful plant-based cheesecake friendship.

Apologies in advance for possibly a string of cheesecake recipes!

Lemon Cheesecake

Prepare a 9-inch spring form tin by lining the base and sides with baking paper.

Pre-heat fan-forced oven to 180 degrees Celsius

Make sure cashew nuts have been soaking for at least 4 hours

Cheesecake Base:

1 ¼ cup plain flour

4 tablespoons caster sugar

½ cup olive oil

1 tablespoon milk

Zest of two lemons

Process all ingredients into a food processor until the mixture resembles a biscuity crumb.

Pour into tin and use fingers to press over base evenly.

Bake for 30 minutes.

Cheesecake filling:

600 gram silken tofu

275 gram raw cashew nuts – soaked for at least 4 hours and then drained

2 tablespoon corn flour

4 tablespoon almond milk

2 teaspoon vanilla extract

1 cup caster sugar

Zest of three lemons

200ml lemon juice

Put all ingredients in a blender and blend until ultra smooth.

Once base is cooked, remove from oven and pour filling over base.

Return to the oven and bake for one hour.

Lemon Topping:

5 lemons – pith completely removed and thinly sliced

½ cup water

1 cup sugar

½ teaspoon agar agar powder

Place water, lemon and sugar in saucepan.

Bring to boil, then reduce heat and allow to simmer for 60 minutes.

Do not add agar-agar powder until ready to pour on top of filling.

Once cheesecake filling is out of the oven, return lemon mixture to the heat, add agar-agar powder and stir gently for 2 minutes.

Immediately pour lemon topping over cooked cheesecake and leave to cool to room temperature.

Leave in refrigerator over night allowing to cool and set.