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All public Recipes -> Dessert -> Lemon Tofu "Cheesecake"

Lemon Tofu "Cheesecake"

By: Steve B.

Description:
Time:	2 hr 10 min (10 min to prepare, 2 hr to cook)
Meal type:	Dessert
Ethnicity:
Number of Servings:	8
Ingredients:
0.5 teaspoon lemon zest 1 tablespoon lemon juice -- up to 2 T 0.5 teaspoon salt 1 tablespoon tahini -- or almond butter 0.333333 cup sugar 1 pound Japanese-style firm silken tofu 0.25 teaspoon almond extract 0.25 cup maple syrup 2 cups graham cracker crumbs 0.5 teaspoon almond extract 2 tablespoons cornstarch -- dissolved in 2 tablespoons soymilk or rice milk
Directions:
Crust: Preheat oven to 350 degrees. In a medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into 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. Makes 8 servings. 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. Add vanilla-flavored liquer instead of lemon juice and zest for a vanilla cheesecake. Or reduce the sweetener, eliminate the lemon juice and zest and add pureed strawberries or raspberries to taste.
Notes:
If you make this "cheesecake" the day before serving, its...

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