Ingredients

250gr packet digestive biscuits

60gr sugar

120gr Nuttelex margarine (or other dairy-free brand)

2 x 300g good quality Japanese silken tofu

150ml lemon juice

1 tsp lemon rind

120gr sugar

3 heaped tsp good quality Japanese agar powder

Method

Crumble the biscuits until they resemble bread crumbs. Melt the margarine, then add both margarine and sugar to the crumbled biscuits. Mix well. Line a 20cm pie dish with baking paper or aluminium foil to be able to lift cheesecake out easily. Press the biscuit mix into the pie dish, along the bottom and sides to make the cheesecake crust. Refrigerate until solid.

Gently heat the lemon juice, sugar and agar. Stir until dissolved, then cool slightly (but don't let the agar set). Drain the tofu and place in a bowl. Add the lemon juice and lemon rind, mix well. Transfer into the solid biscuit crust, smooth the surface and refrigerate until solid.

• Silken tofu is a very fine, smooth tofu. All such products are cheaper in Asian supermarkets, who also have a wider range of brands.
• Agar comes from seaweed and is an alternative to gelatine, which is a slaughterhouse product. Look for Japanese agar from some healthshops - cheap brands sometimes don't set properly.