Recipe for cooking lemon tofu cheesecake

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Desserts

Lemon Tofu Cheesecake

Crust
2 C. graham cracker crumbs
1/4 C. maple syrup
1/4 tsp. almond extract or flavoring

Preheat oven to 350 degrees F. In a med. bowl, mix cracker crumbs, syrup and extract or flavoring until crumbs are moistened. Pour into oiled 9-in. pie plate; press mixture firmly to form crust. Bake 5 min.; let cool while preparing the filing.

Filling
1 lb. Japanese style firm silken tofu
1/3 C. sugar
1 Tbsp. tahini or almond butter
1/2 tsp. salt
1 to 2 tsp. grated lemon zest
1/2 tsp. almond extract or flavoring
1 Tbsp. cornstarch dissolved in 2 Tbsp. soy or rice milk

In a food processor or blender, Mix together remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is sbrowned lightly, about 30 min. Cool and refrigerate until thoroughly chilled and firm, about 2 hr..

Pour filling into crust and refrigerate until firm, at least 2 hr. to overnight. The texture will resemble that of a cream pie.

Variation: You can use a prepared crust from the store. For a no-bake cake, omit cornstarch mixture.