—Lemon Tofu Cheesecake—
—Crust—
2 c Graham Cracker Crumbs
1/4 c Maple Syrup
1/4 ts Almond Extract
—Filling—
1 lb Tofu; Firm, Japanese, Silken
1/3 c Sugar
1 tb Tahini
-Or Almond Butter
1/2 ts Salt
tb Lemon Juice
1/2 ts Lemon Zest
1/2 ts Almond Extract
2 tb Cornstarch; Dissolved In
2 tb Soy Milk; Or Rice Milk
Crust: Preheat oven to 350 degrees. In a medium bowl, mix cracker crumbs,
syrup and extract until crumbs are moistened. Pour into oiled 9-inch pie
plate; press mixture evenly to form crust. Bake 5 minutes. Let cool while
preparing filling.
Filling: Blend all ingredients in food processor or blender until smooth,
about 30 seconds. Pour mixture into crust. Bake until top of pie is
slightly browned, about 30 minutes. Cool and refrigerate until thoroughly
chilled and firm, about two hours.
Variations:
Alternatively, use a prepared graham cracker crust. For a no-bake
cheesecake, omit cornstarch mixture. Pour filling into crust and
refrigerate until firm, at least two hours or overnight. The texture will
resemble that of a cream pie.
Feel free to experiment. Try adding vanilla-flavored liqueur instead of
lemon juice and zest for a vanilla cheesecake. Or reduce the sweetener,
eliminate the lemon juice and zest, and add pureed strawberries or
raspberries to taste. Or add 12 ounces of melted semisweet chocolate
instead of fruit. Or forget the crust and pour the filling into custard
cups, chill and serve vegan pudding.
Yields
8 Servings