Tofu Berry Cheesecake

For the base

• 50g / 1/4 cup dairy-free spread or vegan margarine
• 30ml / 2 tbsp apple juice
• 115g / 6 cupes bran flakes

For the filling

• 425g firm tofu
• 300g / 2 cups soya yogurt
• 1 sachet powdered vegan jelly crystals (Wibble or Just Wholefoods are widely available)
• 90ml / 6 tbsp apple juice

Just before serving

• 175g soft fruits, such as raspberries, strawberries and blueberries
• 30ml / 2 tbsp red current jelly
• 30ml / 2 tbsp lemon juice, heated

1. To make the base, place the dairy-free spread or margarine and apple juice in a pan and heat gently until the spread has melted. Crush the cereal and stir it into the mixture.
2. Transfer the mixture into a 23cm / 9in loose-based round flan tin and press down firmly with your fingers. Leave to cool. Chill until set.
3. To make the filling, place the tofu and yoghurt in a food processor and liquidise. Heat the apple juice, then add the jelly crystals and stir until dissolved, and blend into the tofu mixture.
4. Spread the tofu mixture over the chilled base, smoothing it evenly. Chill for 1-2 hours, until the filling has set.
5. Carefully remove the flan tin and place the cheesecake on a serving plate.
6. Arrange the fruits on top of the cake. Place the red current jelly in a small bowl and add the heated lemon juice.
7. Stir the mixture well until the red current jelly has completely melted. Leave it to cool slightly and then spoon or lightly brush it over the fruit. Chill until required and then serve.