Lemon Tofu Cheesecake

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Title: Lemon Tofu " Cheesecake "

Categories: Dessert, Pie, Vegan

Yield: 8 Servings

 

--CRUST--

2 c Graham cracker crumbs (gf if necessary)

1/4 c Maple syrup

1/4 ts Almond extract

 

-FILLING-

1 lb Japanese-style firm silken

-tofu; (e.g. Mori-Nu)

1/3 c sugar

1 tb Tahini or almond butter

1/2 ts salt

1 Lemon juice (up TO)

2 tb Lemon juice

1/2 ts Lemon zest

1/2 ts Almond extract

2 tb Cornstarch dissolved in

2 tb Soymilk or rice milk

 

Crust: Preheat oven to 350 degrees. In a medium bowl, mix cracker

crumbs, syrup and extract until crumbs are moistened.

 

Transfer to 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 2 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. If you make this " cheesecake " the

day before serving, its flavor will be more developed.

 

PER SERVING: 212 CAL.; 7G PROT.; 5G TOTAL FAT (1G SAT. FAT); 36G CARB.;

0 CHOL.; 372MG SOD.; 1G FIBER. VEGAN

 

From Vegetarian Times

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