Lemon Tofu Cheesecake

[Guest guest]

This one gets my vote. Maybe the tahini makes it " cheesy " .

 

 

* Exported from MasterCook *

 

Lemon Tofu " Cheesecake " (10/99)

 

Recipe By :Vegetarian Times Magazine, October 1999, page 82

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CRUST***

2 cups graham cracker crumbs

1/4 cup pure maple syrup

1/4 teaspoon almond extract

***CHEESECAKE***

16 ounces firm silken tofu -- drained

1/3 cup sugar

1 tablespoon tahini or almond butter

1 tablespoon cornstarch dissolved in

2 tablespoons soy milk or rice milk

1/2 teaspoon salt

1 teaspoon grated lemon zest -- up to 2 tsp.

1/2 teaspoon almond extract

 

8 SERVINGS DAIRY-FREE

 

This luscious lemony treat is especially good when made a day ahead so the

flavor can develop. If time is tight, use a prepared graham crust. For a no-bake

cheesecake, just omit the cornstarch mixture. Pour filling into crust and chill

until firm, at least two hours or overnight. The texture will resemble that of a

cream pie.

 

Make crust: Preheat oven to 350 degrees. Grease 9-inch pie plate. In medium

bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Scrape

mixture into prepared pie place; press firmly into bottom and up sides of pan.

Bake until set, about 5 minutes. Transfer to wire rack while preparing filling.

Keep oven on.

 

In food processor or blender, combine remaining ingredients and process until

smooth. Pour mixture into cooled crust.

 

Bake until top is lightly browned, about 30 minutes. Cool and refrigerate until

firm and thoroughly chilled, about 2 hours.

 

PER SERVING: 212 CAL.; 5G PROT.; 4G TOTAL FAT (1G SAT. FAT); 39G CARB.; 0 CHOL.;

346MG SOD.; 2G FIBER.

 

VARIATION: Alternatively, use a prepared graham cracker crust. For a no bake

cheesecake, omit cornstarch mixture. Pour filling into a crust and refrigerate

until firm, at least two hours or overnight. The texture will resemble that of a

cream pie.

 

Recipe originally appeared in the June 1997 and March 1998 issues of Vegetarian

Times.

 

 

 

 

 

 

 

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Per serving: 157 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g

Protein; 26g Carbohydrate; 0mg Cholesterol; 281mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0