Lemon Cheesecake


I came back from an awesome trek to Lohagad and was looking for some comfort food. I had this opened pack of Silken Tofu and wanted to finish it off before it got spoilt, so I thought of making either cheesecake or tiramisu and found cheesecake to be easier and something that I had tried earlier successfuly. Last time it was strawberry cheesecake, this time I decided to do a refreshing lemon cheesecake for tea time. Last time I had used egg replacer as a thickener, this time I used corn starch and effect was the same! So here is the recipe-


Whole wheat flour/oats flour/ coconut flour : 1/2cup
Flaxseed : 1tbsp
Brown sugar : 1 tsp
Cinnamon : 1/2 tsp
Margarine/ coconut oil : 2 tsp

Silken tofu (mori nu) : 1 pack
Cashew : 1/2 cup
Cornstarch : 2 tsp
Sugar/date syrup/maple syrup : 1/2 cup
Vanilla essence : few drops
Lemon zest : 2 tsp
Lemon juice : 1 lemon

Method :

– Soak the cashews in water and pre heat the oven.


– To prepare crust, mix all the ingredients together. Margarine or coconut oil shd be cold from the fridge and rub it in the flour.

– Take a greased baking tray and spread the crust flour, pushing it down lightly and evenly. Bake the crust at high for 5 min.


– Meanwhile grind the cashews in a mixie, instead of water add lemon juice and grind further. When smooth, add the remaining ingredients and mix again.

– Take the crust out and pour the filling over it.


– Bake for 15-20 min depending on thickness of the pan and let it cool. Serve chilled.



About kalpanamudaliar

Hello friends! Cooking is my passion and so are animals and hence this blog on vegan recipes. I live with my two rescued indidogs Bobo and Choco and am absolutely crazy about them maybe a little less than how much they are about me. This blog is about my experiments with varioud foods and providing vegan alternatives for a guilt free living.
This entry was posted in Dairy alternatives, Desserts and tagged , , . Bookmark the permalink.

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