Ingredients

Steps

• Mix crushed biscuits with melted butter and press into a 20cm springform tin.
• Dissolve agar-agar in a pan over low heat with lemon juice, limoncello, and a splash of water.
• Blend tofu, cream cheese, coconut cream, vanilla, sugar, and lemon zest in a food processor until smooth.
• Combine the mixtures, pour over the base, and chill for one hour until set.
• Serve the cheesecake with fresh berries or berry sauce.