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Lemon Tofu Cheesecake

Source of Recipe

Vegetarian Times/June 1997


List of Ingredients

Crust:
2 cups graham crackers
1/4 cup maple syrup
1/2 tsp almond extract

Filling:
1 lb. firm tofu
1/2 cup sugar
1/4 teaspoon almond exact
1 Tbs. tahini OR almond butter
1/2 salt
1 to 2 Tbs lemon juice
1/2 tsp lemon zest
2 Tbs cornstarch dissolved in
2 Tbs soy OR rice milk


Recipe

Crust: Preheat oven to 350*. Mix cracker crumbs, syrup and extract in bowl until moistened. Pour into 9? pie plate, press evenly to form crust and bake for 5 minutes. Cool while preparing filling.
Filling: Blend all ingredents in food processor or blender until smooth (30 secs). Pour mixture into crust and bake until top is slightly brown, about 30 minutes. Cool and refrigerate untill throughly chilled, about 2 hours.

For no bake cake omit cornstarch mixture. Texture will resemble a cream pie.