Raspberry Tofu Cheesecake

FILLING 3/4 lb (340g) firm tofu 1 1/2 cups 2 tbs soy yogurt 2 tbs 2 tbs raw cane sugar 2 tbs juice and rind of 1/2 orange juice and rind of 1/2 1/2 tsp vanilla essence 1/2 tsp 2 tsp tahini 2 tsp pinch sea salt pinch 2-3 tbs honey 2-3 tbs 4 tbs water 4 tbs 1/8 tsp powdered agar-agar 1/8 tsp 4 oz (115g) fresh or defrosted frozen 4 oz raspberries Mix the oats and coconut together. Spread the margarine over the bottom of a flan tin, then sprinkle the oat and coconut mixture over it. Set aside. Combine the tofu, yogurt, sugar, orange juice and rind, vanilla essence, tahini and salt in a liquidizer. Blend thoroughly. Pour into flan case. Melt the honey in the water in a small pan over a medium heat and dissolve the agar-agar in it. Bring to the boil then simmer for about 1 minute. Remove from the heat and stir in the raspberries. Pour over the tofu mixture in the flan tin. Bake in the oven at 350 degrees Fahrenheit (180 degrees centigrade, Gas Mark 4) for 35 minutes. Chill for several hours before serving.