Vegan tofu cheesecake

Makes: One 27cm cheesecake
Ingredients
For the filling:
. 600 gm silken tofu
. Zest and juice of 1 lemon
. 250 gm sugar
. 120 gm vegan butter
. 30 gm cornstarch
. 20 gm all-purpose flour
. 10 ml vanilla extract
For the dough:
. 170 gm whole meal flour
. 80 gm sugar
. 5 ml vanilla extract
. 5 gm bicarbonate of soda
. 110 gm cold vegan butter
Method
Mix all the ingredients for the dough in a mixing bowl and knead well.
Grease a 29 cm springform cake tin and line it with the dough. Rest in the fridge for 30 mins.
For the filling: place a kitchen towel in a colander. Place the tofu inside and drain for 10 min.
Melt the butter in a saucepan on low heat.
Place all the ingredients in a blender and blend until smooth.
Spoon the filling onto the dough. Bake for 65 mins at 170°C.