Recipe - Dairy Free Cheesecake

Lemon Tofu Cheesecake
Crust
2 cup Graham Cracker Crumbs
One fourth cup Maple Syrup
One fourth teaspoon Almond Extract
Filling
1 pound Tofu; Firm, Japanese, Silken
1/3 cup Sugar
1 tablespoon Tahini
Or Almond Butter
One half teaspoon Salt
tablespoon Lemon Juice
One half teaspoon Lemon Zest
One half teaspoon Almond Extract
2 tablespoon Cornstarch; Dissolved In
2 tablespoon Soy Milk; Or Rice Milk

Crust: Preheat oven to 350 degrees. In a medium bowl, mix cracker crumbs,
syrup and extract until crumbs are moistened. Pour into oiled 9inch 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 two hours.

Variations:

Alternatively, use a prepared graham cracker crust. For a nobake
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.

Feel free to experiment. Try adding vanillaflavored liqueur 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. Or add 12 ounces of melted semisweet chocolate
instead of fruit. Or forget the crust and pour the filling into custard
cups, chill and serve vegan pudding.

Recipe by: Carole Wiley Lorente, Vegetarian Times, 6/97

Posted to BakeryShoppe Digest V1 #440 by Terry Van Kirk
tvankirk@pacbell.net on Dec 06, 1997