ingridients
- Digestive biscuits/Graham crackers in processor. Add melted vegan butter. Mix well. Place in tin and press down. Put in fridge.
- In processor – block of silken tofu, 1/3 to 1/2 a tub of vegan Greek yogurt. 2-4 tblsps of vegan cream. 1 tsp of vanilla extract. Grated rind of 2-3 lemons. Icing/powdered sugar to taste. 20-30 ml/2-3 tblsps (or more if you want!) Limoncello. You could use agar agar if you want it firmer but I’ve never used it. Pour onto the base return to the fridge for a minimum of 8hrs (if you use agar, it would probably be quicker).
- Put frozen blueberries (if using fresh, add a little bit of water) into a pan. Cook on low for a couple of minutes. Add sugar to taste. Stir until sugar has dissolved then bring to a boil. Boil for upto 5 minutes. Let cool. Spoon on top of cheesecake. Return to fridge for about half an hour.
