Lemon Tofu Cheesecake Recipe

ingredients

Crust
2 cups graham crackers
1/4 cup maple syrup
1/2 teaspoon almond extract

Filling
1 pound firm tofu
1/2 cup sugar
1/4 teaspoon almond exact
1 tablespoon tahini or almond butter
1/2 salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch, DISSOLVED IN
2 tablespoons soy or rice milk

directions

For Crust: Preheat oven to 350 degrees F.

Mix cracker crumbs, syrup and extract in bowl until moistened. Pour into 9" pie plate, press evenly to form crust and bake for 5 minutes. Cool while preparing filling.

For Filling: Blend all ingredients in food processor or blender until smooth (30 seconds). Pour mixture into crust and bake until top is slightly brown, about 30 minutes. Cool and refrigerate until thoroughly chilled, about 2 hours.

For no-bake cake, omit cornstarch mixture. Texture will resemble a cream pie.

Recipe Source: Vegetarian Times, June 1997

nutrition data

Nutritional data has not been calculated yet.

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