Lemon Tofu Cheesecake

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Lemon Tofu Cheesecake

 

Source: Tofu and Soyfoods Cookery - Peter Golbitz (adapted)

Serving Size : 8

 

Crust:

 

1 1/4 cups graham cracker crumbs (about 10 crackers) -- try a

health food store brand for gluten free (or homemade option)***

2 tablespoons melted vegan margarine (or oil)

1/4 cup granulated sweetener (try Stevia powder)

 

Filling:

 

2 1/2 cups firm silken tofu

6 tablespoons fresh lemon juice

1/2 cup sweetener of choice (maple syrup or date sugar or Stevia

would work well)

2 teaspoons organic lemon zest

1 teaspoon vanilla

 

Preheat the oven to 350F.

 

To prepare the crust, blend together the graham crackers, margarine,

and sweetener in a blender or food processor. Pat into a 9-inch

springform pan.

 

To prepare the filling, blend together the tofu, sweetener, lemon

juice, lemon zest, and vanilla in a blender or food processor. Pour

the filling into the prepared crust, and bake for about 45 minutes,

or until small cracks start to form around the edges of the

cheesecake.

 

Let cool, cut, and serve topped with fresh fruit or fruit filling.

 

***May use chopped nuts instead of graham crackers for a nice crust

option.