Remnants of the blackberry cheesecake:

The recipe I followed uses the American/Canadian 'cup' measurements. I bought a set of 'cups' which made things easier but a few conversions are:
1 cup = 8 oz/16 tablespoons
1/4 cup = 4 tablespoons

Biscuit crumb crust:

1 1/2 cups of vegan digestive biscuits (or graham crackers if you're in the US.) If you're in the UK, Marks & Spencers do a vegan digestive biscuit)
1/4 cup of melted vegan margarine
1/4 cup of sugar (I used unrefined brown sugar here)

'Cheesecake' filling:

300g of silken tofu
2 cups of vegan cream 'cheese' (this is about 2 of the pots you get in health food shops)
3/4 cup of sugar (I use white caster sugar for this part)
1/4 cup of self raising flour
1/2 tsp salt
1 tbsp of vanilla extract
1 tbsp of fresh lemon juice
1 tsp finely grated lemon rind

You'll need a lightly oiled 9 inch baking pan with a removable bottom. Melt the butter and sugar in a pan, take off the heat and add the biscuit crumbs. Press firmly into the bottom of the baking pan.

In a food processor add all the cheesecake filling ingredients and blend well until completely smooth. Pour evenly on top of the bread crumbs and put in the oven, pre-heated to 150C/300F for 75 mins. It might need another 10 mins if the middle hasn't risen when you check it after 75 mins. The top will have started to brown slightly. It needs to cool and then be refrigerated over night.

For the lemon topping/glaze:

squeeze the juice of 1 1/2 lemons. Add sugar to taste, it was about 8-10 tsps before it stopped making my face turn inside out. In a pan put 1 tbsp corn flour (corn starch). Add the lemon and sugar mixture slowly, stirring constantly until all the corn flour is dissolved and there are no lumps - it will initially look cloudy. Then put on the heat and bring to the boil stirring all the time. simmer for a few mins until it starts to thicken up. Turn off the heat and allow to cool slightly before adding to the top of the cheesecake and chilling for a further hour before serving.

Blackberry topping/glaze

I personally think the blackberry made the nicest topping.

1/2 lb blackberries
just under 1/2 cup water
1 heaped tbsp corn flour
1/3 cup sugar (1/3 cup = 5 tbsp + 1 tsp)

Add the water to the blackberries in a pan and simmer for a few mins until the blackberries are soft. Crush about 4 or 5 but leave the other whole. The water should look like blackberry juice. Transfer to another dish. In the same saucepan add the corn flour and gradually add the blackberries and water/juice to the corn flour, stirring until it has all dissolved and there are no lumps. Again it will look cloudy at this stage. Return back to heat and bring to the boil, always stirring then simmer for a couple of mins until it begins to thicken. Take off the heat before allowing to cool for a few mins before adding to the cheesecake. Spread evenly over so that all the juice is evenly spread and the blackberries themselves are evenly spread out over the top of the cheesecake.

You can also do a cheat topping by adding 1/4 cup of water to 1 cup of jam/jelly. Add the water to the jam first, and heat until the jam has melted. Transfer to a jug, then put the corn flour into the pan and add the liquid back in a bit at a time until the cornflour is dissolved. Bring it to the boil then simmer for a few mins (no more than 5) until it thickens. Allow to cool then pour/spread onto cheesecake.

You'll need to give the topping at least an hour in the fridge to chill and set. You could also do this the night before, as soon as the cheesecake has cooled after baking.

It's a tasty treat and no mistake!