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Lemon Cheesecake

A sharp and citrus cheesecake, that's perfect at the end of a meal. Serve with raspberry sauce or fresh fruit.

Sweets & Desserts
Intermediate
Time 7 hours including cooling time.
Skill Level Intermediate
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Ingredients List

 

Serves 1
  • 400 g walnuts
  • 240 ml maple syrup
  • 1 tsp vanilla extract
  • 900 g silken tofu
  • 200 g sugar
  • 45 g almond butter
  • 1 tsp salt
  • 2 tbsp lemon zest
  • 15 g cornstarch
  • 60 ml lemon juice
Metric - US Imperial

Instructions:

  1. Preheat oven to 180 °C (160 °C fan) / 350 °F
  2. Line a 9 inch cake tin with grease proof paper and set aside.
  3. Blitz your walnuts in a food processor. Mix the maple syrup in to create a firm mixture. 
  4. Press the mixture into the base of your cake tin and place in the fridge to chill. 

To make the cheesecake: 

  1. Dissolve your cornstarch in your lemon juice.
  2. Place all the ingredients into a blender and blend until smooth.
  3. Pour the mixture on top of your chilled base and bake for about 50 minutes. 
  4. Cool once you remove from oven and then place in the fridge for it to firm, around 6 hours. 
  5. Serve with fresh fruits or raspberry sauce. 
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