Method

1. To make the base, crumble the biscuits into a bowl, melt the margarine and add to the biscuit crumbs. Mix and press into a well-greased, 8 inch diameter flan tin. Try not to get a thick welt where the sides meet the base. Set on one side to cool.
2. Put the water, golden syrup and cornflour in a pan. Heat gradually to boiling point, stirring well to avoid lumps. When boiling, reduce the heat and allow to thicken.
3. Once the mixture has thickened, add the tofu and lemon and blend until creamy. Pour into the base and chill.
4. This cheesecake is good as it is, but for a really special treat, top with black currants, raspberries or similar fresh fruit.

Ingredients

Base
12oz (350g) digestive biscuits
6 oz (175g) melted margarine

Filling
1 packet plain silken tofu, approximately 400g
juice and rind of 2 lemons
2 oz (50g) cornflour
3 table spoons golden syrup
¾ pint (450ml) water