Pineapple Cheesecake (vegan)

[Guest guest]

Courtesy of VeggieJews and rbtr8or

 

Filling:

 

2 1/2 cups silken tofu

 

2 cups medium tofu

 

zest of 1 lemon

 

1 1/2 tsp. lemon juice

 

1/2 cup corn syrup

 

1/2 cup granulated sugar

 

2 tbsp. vegetable oil

 

2 1/2 tsp. vanilla extract

 

dash of salt

 

1 cup pineapple, finely chopped

 

Graham Cracker Crust:

 

1 1/2 cups graham cracker crumbs

 

[to avoid honey, use Nabisco Brand (original) Graham Crackers]

 

2 to 3 tbsp. vegetable oil

 

3 tbsp. water

 

dash of salt

 

Mix all of the crust ingredients in a medium bowl until well

combined.

 

Press into the bottom of a greased springform pan.

 

Preheat oven to 325ºF.

 

In a food processor, blend the first nine cheesecake ingredients

until very smooth.

 

Stir in the pineapple and pour the mixture onto the graham cracker

crust.

 

Bake for 45 to 60 minutes until set, or until a knife comes out clean

when inserted into the centre.

 

Let cool, garnish if desired.

 

Serve chilled.

 

[Thanks to Kristina Westhaver and Peace Arch News]