1. Preparation of the base:
– Finely chop the wholemeal biscuits in a mixer until you obtain a consistency similar to that of sand.
– Add melted vegan butter or melted coconut oil to the crushed biscuits and mix until smooth.
– Press the dough onto the bottom of a 20-22 cm springform pan lined with baking paper and compact well. Refrigerate while you prepare the filling.
2. Preparation of the filling:
– In a blender or food processor, add the tofu, coconut milk, lemon juice, grated lemon zest, maple syrup, cornstarch, and vanilla extract.
– Blend everything together until you obtain a smooth and homogeneous cream. Taste and add more lemon juice or maple syrup depending on your taste.
3. Assembly and refrigeration:
– Pour the tofu filling over the biscuit base in the pan.
– Level the surface with a spatula.
– Cover and place in the refrigerator for at least 4 hours, or better yet overnight, for the cheesecake to solidify.
4. Serve:
– Once the cheesecake has solidified, remove from the pan and decorate with lemon slices, grated lemon zest or anything else you like.
– Cut into slices and serve once cold.
Suggestions:
– You can further enrich the flavor of the cheesecake by adding a little grated coconut or a splash of lemon liqueur to the filling.
– If you prefer a crunchier base, you can lightly toast the wholemeal biscuits before chopping them.
