Recipes by Barbara Northwood

Lemon tofu cheesecake

Apr 07 04:05pm

Prep Time	Cook Time	Serves
20 mins	1 hour	8

Ingredients

250g packet plain sweet biscuits
1/2 cup margarine, melted
3/4 cup lemon butter
Fresh mint leaves, to decorate
Orange segments, to serve
FILLING:
2 x 300g packets firm tofu, drained
1 cup caster sugar
1 tblsp vegetable oil
2 tsps finely grated lemon rind
2 tblsps lemon juice
1 egg

1 Grease a 22cm springform pan (base measures 24cm). Line base and side with baking paper.

2 Process biscuits until crushed. Add margarine. Process until combined. Press over base and three-quarters of the way up the side of pan. Refrigerate.

3 To make tofu filling, process all ingredients until smooth.

4 Pour filling into prepared pan over base. Smooth top. Place pan on an oven tray.

5 Cook in a moderate oven (180C) for about 1 hour, or until filling is just set (the filling should have a slight wobble and will firm on cooling). Cool in oven with door ajar. Remove and cover. Refrigerate overnight.

6 Place lemon butter in a small saucepan. Stir over low heat until warm. Spread over cheesecake. Refrigerate until cold.

7 Remove cheesecake from pan. Cut into wedges. Decorate with mint and serve with segments.

4 Comments Report Abuse

1. pareenkaur - Apr 13 03:11pm

isn't egg dairy?
why is it in the recipe?

2. two761983 - Apr 13 10:30pm

for a totally dairy-free recipe, you'll have to find biscuits that has no dairy. a lot of margarines contain dairy also. i'm not sure, but doesn't lemon butter have dairy in it too?

all in all, not such a dairy-free recipe....