Vegetarian: Tofu Cheesecake 03 by Recipe Cottage

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	Tofu Cheesecake 03

		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 temp. 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.