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Tofu cheesecake with fruit topping

1/2 C whole wheat flour
1 C. unbleached white flour
1/2 C margarine

17 ounces tofu
2-4 Tbs. tahini
1/2 C. pure maple syrup
2 Tbs. lemon juice
1/2 tsp. sea salt
1 1/2 tsp. vanilla extract

1 C. strawberries, whole
10 Tbs. apple juice
3 Tbs. maple syrup
1/8 tsp. salt
1 1/2 Tbs cornstarch

Sift together both flours. Cut in, then rub margarine with fingertips
until mixture resembles course sand. Wrap and chill for 1 hour or
more. Then, using ingertips, press into an 8-inch pie tin to make
a crust of even thickness. Prick bottom with a fork and bake at
450F for 10 mins.

Puree tofu in 2 batches in blender until smooth, then mix into a
bowl with remaining filling ingredients. Spoon into prebaked shell
and bake at 350F for 30-35 mins or until filling has set, maybe
rises a little, and is golden yellow on top. Allow to cool to room

For topping, combine strawberries, 1/2 C apple juice, maple syrup,
and salt in a small saucepan, and bring to a boil. Dissolve cornstarch
in remaining apple juice, stir quickly into fruit mixture until
thick and clear, then pour topping over cooled pie. Allow topping
to cool and set. Serve cheesecake chilled.


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