Lemon Vanilla Cheesecake

This is a simple recipe which is easy to prepare and looks impressive – always a good combination!

For this recipe you will need an 8″ / 20 cm diameter sandwich tin and a food processor. The tin needs to be at least 1½” / 3 cm deep to give you a reasonable depth of filling.

Recipe: Lemon Vanilla Cheesecake

Summary: All the yum of cheesecake, without the cheese. Magic!


  • 300g firm silken tofu (one box, actual weights seem to vary from box to box!)
  • 250ml Soya Dream
  • 3 heaped dsp golden syrup
  • 2 tbsp vegetable oil
  • juice and zest of 1 lemon
  • 170g Co-op country crunch/ginger thin biscuits (or whatever you can lay your hands on that comes dairy-free in your neck of the woods)
  • ½ cup melted dairy-free spread
  • 2 tsp vanilla extract


  1. Pre-heat oven to Gas Mark 4 / 180°C / 350°F
  2. Crush biscuits.
  3. Blend with melted spread and use to line greased tin.
  4. Put remaining ingredients in food processor and “whizz” on medium speed until smooth.
  5. Check that the syrup has been properly mixed in and isn’t just lurking at the bottom, then pour onto the biscuit base.
  6. Bake on the middle shelf of the oven for about 1 hour. Do NOT test the surface with your fingers: it will just come off on them, tell you nothing and leave the top looking pock-marked. The top should go a pale gold colour, but it may well not look cooked when it is. Believe me, an hour is enough. If small cracks start to form in the top, turn it off immediately: it’s more than done.
  7. DO NOT REMOVE FROM THE OVEN. Turn the oven off and open the door just a little bit, then leave until it is completely cold. This helps to prevent the top from cracking which happens if it cools too quickly.
  8. To serve, scatter what tends to be called a fruits of the forest mix (strawberries, raspberries and blackberries) over the top. That way, even if you do have some cracks, no-one can see them!


If you double this one up, it makes a stunning centrepiece for a party in an 11″ / 28cm loose bottomed flan tin. Line the tin with foil to prevent any leaks and to serve, just remove the side ring and as much of the foil as comes off easily, then leave it on the tin base and put the lot onto a serving plate.

Preparation time (duration): 15 minutes

Cooking time (duration): 1 hour + about 2 hours cooling time

Diet type: dairy-free and vegan

Number of servings (yield): 12

Meal type: dessert

Microformatting by hRecipe.

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