One of the highlights of the Bristol Vegan Fayre 2005 was the demonstration by Julie from Yaoh on How to Make a Blackcurrant Tofu Cheesecake. We have reprinted the recipe in full here, and Julie is back by popular demand at the 2006 show on June 10th to demonstrate once again how to make this remarkable vegan cheesecake.

To be fair, there is an art to this and first timers might not quite reach the heights that Julie reaches every time. There is a definite feel required to hit the right consistency and a certain Je ne c'est quoi (that's French for "I don't know what exactly") to the flavouring, but one thing is sure - whilst baking, the lowest heat possible is required. The mix is best if made the day before and allowed to chill overnight.

Any topping can be used including fresh fruit if required, and the whole dish can be augmented with a splash of vegan cream if required.

To make a 7" cheesecake

Use a 7" flan tin

Method

For the base, gently heat the margarine in a pan till liquid. Break biscuits into crumbs and add the molten marge. Mix well and press into flan dish.

For the filling, mix all ingredients except the baking powder and beat to a cream in a bowl. At the end stir in the baking powder and put into flan dish on top of base and put in the oven. Taste mix and add more flavour/sugar if required. Bake for 1 hour on lowest heat possible. Allow to cool and then chill in fridge overnight. Then add topping of choice, and serve cold. The cheesecake will keep for up to a week in the fridge.