Chilled Lemon Cheesecake

[Guest guest]

Chilled Lemon Cheesecake

 

2 (12.3 ounce) packages Mori-Nu silken tofu, extra firm

1 fresh lemon, juice only

2 tablespoons honey or fructose, optional (or other vegan liquid sweetener)

2 (4 ounce) package Mori-Nu mates lemon mix

2 cups crushed plain or cinnamon graham crackers (gf if necessary - or

alternative nut crust)

1/2 cup melted soy margarine

1 tablespoon ground coriander **

 

 

Preheat oven 350 degrees. In a 9 inch pie pan place crushed graham crackers,

coriander, and melted margarine, mix well. With fingers mash crust to bottom

and sides of pan. Bake for 8-10 minutes cool before filling.

 

In a food processor place tofu, lemon juice, and honey and mix well until

smooth. Add lemon pudding mix and blend until mixture becomes smooth again.

Fill pie crust with lemon tofu mixture, and spread evenly with rubber

spatula. Chill about 4 hours. To get a cheesecake texture chill overnight.

Serve with favorite fruit topping. Serves: 6 - 8.

 

**Use ground coriander only if using plain graham crackers.

 

***Double this recipe and place tofu mixture in a spring foam pan to get a 4

inch high New York style cheesecake.