Author: Arun Kumar

Name: Apricot & Tofu Cheesecake
Prep time: 45 min
Cook time: 35 min
Yield: 8
Ingredients: For the sweet pie dough; 400g/14oz plain flour; 150g/5oz fine polenta; ½ tsp salt; 3 tsp baking powder; 250g/9oz margarine, chilled; 130g/4¾oz agave syrup; Grated zest of 1 lemon; For the tofu cream; 500g/1lb 2oz medium-soft tofu; 100g/4oz vanilla soy custard; 1½ tbsp margarine; 85g/3oz agave syrup; Freshly squeezed juice of 1½ lemons & grated zest of 2 lemons; 1 tbsp plain flour; 4-5 ripe apricots, pitted and sliced; For the apricot jelly; 1 tsp agar powder or 2 tsp agar flakes; 100ml/4fl oz apple concentrate; 135g/4¾oz apricot jam

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