mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin.
In a pan set over a very low heat
add the lemon juice
limoncello
a splash of water and the agar-agar. Stir until the agar-agar has dissolved.
In a food processor
combine the tofu
cream cheese
coconut cream
a splash of vanilla essence
sugar and lemon zest. Blend until smooth.
Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce.
