I totally love lemon – Mmmmm, the twist that it creates on the buds is in itself so mouth-watering – and when it dances with little sweet other things, it creates the perfect balance of taste, and then all your buds just sing together. This Lemon Poppy Seed Cheesecake is a celebration of what’s to come in the New Year 2012. May you enjoy it, and may you be blessed with all the good your heart desires. Creamy, rich – and yet smooth – let the first bite do the talking. It’s easy to make too ! Finally, I have decorated my cheesecake with kiwi, because it’s inner seeds are akin to poppy seeds in texture, and lemon and kiwifruit are a perfect match – the one compliments the other so well – and because it’s such an eye-catcher.
- 17 vegan Digestive biscuits (You may use any plain, sweetened wholemeal biscuits that are vegan, if you are unable to find vegan Digestives if you are in the States or Canada and can’t find digestives, you may use graham crackers instead)
- ½ cup walnuts
- ½ cup vegan butter, or coconut oil melted
- zest of a lemon
- juice of half a lemon
- a pinch of salt
METHOD FOR BASE
So, first grease an 8 inch tin, and line the base with greaseproof paper. Then break the digestive biscuits into a processor, and process until crumbs are formed. Add the melted vegan butter or coconut oil to the biscuit crumbs, and process for a half a minute. Next, add the walnuts and process until chopped into small bits. Add the lemon zest and lemon juice, and process again for a few seconds. Your base is now ready. Spoon the mixture into your lined container, and flatten evenly with your fingers and the palms of your hands, and place in the fridge for an hour or so, until cooled. Now it’s time to make your filling.
INGREDIENTS FOR FILLING
- 1 packet (349g) Firm Silken Tofu
- 1 heaped tsp poppy seeds
- 2 tbsp agave syrup
- 1 tbsp icing sugar, or confectioner’s sugar
- ½ cup of soya cream or other vegan thin cream
- 3 tablespoons of cornflower with ¾ cup water or vegan milk
- the juice of a large lemon
- sliced kiwifruit for decoration
METHOD FOR FILLING
Place the tofu into your processor, and add the poppy seeds, agave syrup, icing sugar and soya cream. Process gently for a minute or so, until the ingredients are blended and smooth.
Next, make up a paste with the cornflour, lemon juice and water, then stir on a low heat until thick. Allow to cool for 10 minutes, then add the cornflour paste to the tofu mix in the food processor, and process for a few seconds until blended – but don’t over-process.
Spoon the lemon filling onto the biscuit base with a plastic spatula, and even out as best you can. Now add the sliced kiwifruit on top, to decorate.
Cover with foil and place in the refrigerator overnight.
TIP : I served mine from the tin with the greaseproof paper, which remains intact. The advantage of this is that the tin doesn’t get scratched, and no paper gets stuck on the biscuit base.
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
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