Tofutti Baked Lemon Cheesecake

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For the filling:

Half a tub of Tofutti Creamy Smooth Original Soya Cheese alternative

Half a tub of Tofutti Sour Supreme (Sour Cream alternative)

3 eggs

Grated rind and juice of 2 large lemons

50g Light Muscovado sugar

100ml of Soya milk



For the base:

1tbsp of dairy free vegetable margarine

6-8 Gluten free/dairy free digestive biscuits (enough to cover the base of the tin)



Crush the biscuits into a bowl. Warm the margarine, pour over the biscuit base and mix together. With a spatula spread the mixture evenly over the base of an ovenproof tin or similar dish.

Place in oven for 10 minutes at 180ºC or gas mark 4. Then remove from oven. Mix all the ingredients for the filling in a bowl until creamy and pour into the baking tin. Place in a preheated oven at 150ºC or gas mark 2, for 30 minutes. Allow to cool and place in a refrigerator.

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