Vegan cheesecake with confit lemons recipe
 This plant-based dessert is packed with zesty lemons and a light and airy filling made from blended silken tofu. 200g/7oz caster sugar 1 vanilla pod, seeds removed1 small bunch fresh lemon thyme3 lemons, very thinly sliced 200g/7oz caster sugar 1 vanilla pod, seeds removed 1 small bunch fresh lemon thyme 3 lemons, very thinly sliced 200g/7oz digestive biscuits 20g/¾oz caster sugar 50g/1¾oz coconut oil, melted pinch saltpinch ground cinnamon 200g/7oz digestive biscuits 20g/¾oz caster sugar 50g/1¾oz coconut oil, melted pinch salt pinch ground cinnamon 700g/1lb 9oz silken tofu 180g/6¼oz caster sugar 40ml/1¼fl oz lemon juice 1 lemon, zest only 1 vanilla pod, seeds removed50g/1¾oz cornflour14g/½oz plain flour 160g/5⅔oz vegan cream, whipped 700g/1lb 9oz silken tofu 180g/6¼oz caster sugar 40ml/1¼fl oz lemon juice 1 lemon, zest only 1 vanilla pod, seeds removed 50g/1¾oz cornflour 14g/½oz plain flour 160g/5⅔oz vegan cream, whipped 1 bunch lemon verbena 1 bunch lemon verbena Method To make the confit lemons, add the sugar to a saucepan along with 200ml/⅓ pint water, the vanilla and lemon thyme. Warm, then add the lemon slices, cover the pan, remove from the heat and leave somewhere warm to soften and infuse for a few hours.To make the cheesecake, preheat the oven to 150C/130C Fan/Gas 2. Line a 23cm/9in round springform tin.Add all of the ingredients for the cheesecake base into a food processor and blend together, then tip into the tin. Wrap this tin in a double layer of kitchen foil and sit in a bain marie.To make the cheesecake filling, blend all the ingredients except the cream together in a food processor, then tip into a chilled bowl set over ice and fold in the whipped vegan cream. Pour the filling on top of the biscuit base and bake for 35 minutes in the bain marie. After 35 minutes, turn the oven off and leave for another 10 minutes. Allow to cool then chill before serving. To serve, arrange the confit lemons over the chilled cheesecake and garnish with the lemon verbena sprigs. To make the confit lemons, add the sugar to a saucepan along with 200ml/⅓ pint water, the vanilla and lemon thyme. Warm, then add the lemon slices, cover the pan, remove from the heat and leave somewhere warm to soften and infuse for a few hours. To make the confit lemons, add the sugar to a saucepan along with 200ml/⅓ pint water, the vanilla and lemon thyme. Warm, then add the lemon slices, cover the pan, remove from the heat and leave somewhere warm to soften and infuse for a few hours. To make the cheesecake, preheat the oven to 150C/130C Fan/Gas 2. Line a 23cm/9in round springform tin. To make the cheesecake, preheat the oven to 150C/130C Fan/Gas 2. Line a 23cm/9in round springform tin. Add all of the ingredients for the cheesecake base into a food processor and blend together, then tip into the tin. Wrap this tin in a double layer of kitchen foil and sit in a bain marie. Add all of the ingredients for the cheesecake base into a food processor and blend together, then tip into the tin. Wrap this tin in a double layer of kitchen foil and sit in a bain marie. To make the cheesecake filling, blend all the ingredients except the cream together in a food processor, then tip into a chilled bowl set over ice and fold in the whipped vegan cream. To make the cheesecake filling, blend all the ingredients except the cream together in a food processor, then tip into a chilled bowl set over ice and fold in the whipped vegan cream. Pour the filling on top of the biscuit base and bake for 35 minutes in the bain marie. Pour the filling on top of the biscuit base and bake for 35 minutes in the bain marie. After 35 minutes, turn the oven off and leave for another 10 minutes. Allow to cool then chill before serving. After 35 minutes, turn the oven off and leave for another 10 minutes. Allow to cool then chill before serving. To serve, arrange the confit lemons over the chilled cheesecake and garnish with the lemon verbena sprigs. To serve, arrange the confit lemons over the chilled cheesecake and garnish with the lemon verbena sprigs.