1/2 cup soy milk
1 tablespoon white sugar
2 tablespoons lemon juice
1 1/2 teaspoons honey
1 teaspoon orange zest
1/4 lemon for garnish
In a medium saucepan, heat soy milk, sugar, lemon juice and 1 teaspoon honey over medium heat for about 6 minutes. Slowly pour in lemon zest; allow to cool slightly. Remove from heat and beaten spaces. , remove spoon or rubber spatula from cake. Turn onto a ceramic surface (paper or metal plates or bowl) flush with the bottom. Garnish with orange zest and lemon juice and sprinkle with sifted lemon and orange zest. Refrigerate 4 hours or overnight until completely chilled. Chill in refrigerator between 1 hour and overnight (room temperature) to fully marinate cheesecake. Decorate with frosting (blender, if desired). Place refrigerated 6 hours before serving.