Vegan "cheese" cake

Shavuot (Pentecost) is here and we celebrate by eating cheese dishes! I used to make a wonderful cheese cake that I inherited from my mother, but needed to find a vegan alternative. This recipe is by Leah Koenig (http://www.myjewishlearning.com/recipe/vegan-lemon-cheesecake/) and turned out wonderful. If you didn't know you'd think it was made of cheese.

Ingredients >  200 gm (8 oz) petit beurre biscuits >  100 gm (4 oz) marge >  zest of one lemon >  14 oz silken tofu >  200 gm (8 oz) Tofutti tofu spread, cream cheese style >  2/3 cup sugar >  1/4 cup freshly squeezed lemon juice >  1/2 tsp ground ginger >  1/2 tsp vanilla essence >  2 Tblsp cornflour

Steps 1. First make the base of the cake. Grind up the biscuits. 2. Melt the marge, pour the zest and biscuit crumbs into the pot, and mix well. 3. Press the mixture into the bottom of a 9-inch cake tin and refrigerate while making the filling. 4. Pre-heat the oven to 175°C (350°F) . 5. In the food processor process the silken tofu and vegan cream cheese until smooth. 6. Add the sugar and process until well combined, approximately 3 minutes. 7. In the meantime, in a separate bowl, combine the lemon juice, ginger and vanilla essence. 8. Whisk in the cornflour until all smooth.  9. Pour this mixture into the food processor with the tofu, and blend until smooth. 10. Pour the mixture onto the crumb base. 11. Bake in the oven for 45 minutes until set (the center will still be slightly wobbly).  12. Allow to cool to room temperature, then refrigerate for at least 4 hours, or ideally overnight.