Baked Tofu Cheesecake

CRUST

10 wheatmeal biscuits

Three quarters of a cup of vegetable margarine

1 teaspoon of vanilla essence

FILLING

1 tray of tofu (350g)

2 tablespoons golden syrup or maple syrup

Juice of half a lemon

Rind of half a lemon, grated

1 tablespoon tahini

1 teaspoon vanilla essence

half a cup raisins or soaked sultanas (soak in orange or lemon juice)

Cinnamon topping

Crush the biscuits finely and mix with melted margarine. Press into cheesecake tin. In a blender, combine the tofu, golden (or maple) syrup, lemon juice and rind, tahini and vanilla. Blend.

Add raisins to the filling and spoon over the base. Sprinkle with cinnamon. Bake in a moderate oven for 25-30 minutes. Cool in oven. The cake is firmer if served two hours later.