Lemon cheesecake

Cheesecake at its best. I think this one taste a lot like New York cheesecake, only with lemon flavor. It's fantastisk! Rich and creamy, just like regular cheesecake. If you serve this to non vegans, they will never know it's vegan.

RECIPE

Crust:
1/2 package biscuits of your choice, I use Digestive
About 50 grams vegan margarine, softened or melted
2 tablespoons brown sugar

I usually crush the biscuits in my food processor and add the margarine and sugar while pulsing, you may have to add some more margarine.
Put the crust-mixture in a round cake pan, bottom covered with wax paper. Press it a little up the sides. Put the cake pan in the fridge while you prepare the filling:

2 boxes (one box is 8 ounces) of Tofutti cream cheese, original
1 package (about 350 gram?) silken tofu, press out the water
1 cup (2,5 dl) sugar
2 tablespoons corn starch
5 tablespoons fresh lemon juice
The shredded peel of 2 lemons

Set the oven to 180 C/350 F.

Put all the ingredients in a food processor and blend it until it's very smooth. Taste the filling, and add more sugar if it's not sweet enough. I think it's perfect!

Pour it over the crust, put it in the oven and let it bake for 40-45 minutes. 

Use organic lemons.

Press the juice out of them.

Fresh lemon juice, mmmm.

Shred the lemon peel directly into the food processor, easy peasy

Now, is everything in there? Delicious!

Blend until smooth! It smells fantastic, I tell ya!

Picture won't turn the right way! Ready to be baked

Take it out of the oven and let it cool for about half an hour before you put it in the fridge and let it sit there for at least 4-5 hours before serving. When the cake is finished cooling in the fridge, it's very easy to remove it from the cake pan and put it on a nice cake platter with the help of a spatula.
It's a good idea to make this cake the day before you plan to serve it, so it can sit in the fridge overnight.