This is more like a souffle than a cake. Consider it a hybrid of the creamy New York cheesecake and the wobbly cottonsoft Japanese cheesecake; it is the best of both worlds. I still refer to this as a cheesecake even though the base is made from tofu, which is actually made similarly to a fresh cheese. It’s super creamy and the seasoning of citrus zests and vanilla give it a classic cheesecake perfume. Go lightly on the lemon zest as a little goes a long way! 
 
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Reimagined Recipes for Plantbased Cakes, Bakes and Desserts  
https://geni.us/ANWTB 
 
INGREDIENTS NEEDED
Digestive Biscuit Base 
digestive biscuits (graham crackers) 
coconut oil (deodorised)  
caster (superfine) sugar 
salt 
ground cinnamon 
 
Filling 
silken tofu 
lemon juice  
yuzu or lemon zest  
caster (superfine) sugar 
vanilla bean paste  
cornflour (cornstarch) 
plain (allpurpose) flour  
fresh whipping cream 
 
EQUIPMENT 
digital scales https://amzn.to/3Oqs8vF   
bowls https://amzn.to/3DrEDke  
whisk https://amzn.to/3Qa95H7 
silicone spatula https://amzn.to/3On2yaR 
roasting dish 
medium saucepan 
food processor https://amzn.to/3OoEUea 
23cm (9in) springform tin https://amzn.to/44CJN9a 
serving plate 
parchment paper 
cling film (plastic wrap) 
airtight container 
 
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