Vegan lemon cheesecake
Ingredients
- 200g/7oz digestive biscuits, crushed
- 75g/3oz butter or vegan margarine, melted
- 1 lemon, zest and juice
- 200ml/7fl oz limoncello liqueur
- 3 tbsp agar-agar
- 400g/14oz firm tofu
- 1 tbsp vegan cream cheese
- 400g/14oz coconut cream
- few drops vanilla essence
- 115g/4oz caster sugar
- fresh berries or berry sauce, to serve
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