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LOCATION: Recipes >> Vegetarian >> Tofu Cheesecake 07

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LEMON TOFU "CHEESECAKE"

2 cups Grape-Nuts cereal
1/4 cup maple syrup
1/4 teaspoon almond extract

1 lb. silken tofu, drained
1/3 cup sugar
1 tablespoon tahini
1/2 teaspoon salt

1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons cornstarch dissolved in 2 tablespoons rice milk or soymilk

Preheat oven to 350 degrees. Place cereal in a food
processor or blender; grind to fine crumbs, about 2 minutes.
Transfer to mixing bowl. Add maple syrup and almond extract; mix
well until crumbs are moistened.

Pour into oiled 9-inch pie plate and press mixture evenly on bottom
and up sides to form crust. Bake 5 minutes; let cool while preparing
filling.

Blend all ingredients in food processor or blender until
very smooth, about 30 seconds.

Pour 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 2 hours or overnight.
The texture will resemble that of a cream pie.

Add vanilla-flavored liqueur instead of lemon juice and zest for
a vanilla cheesecake.

Reduce the sweetener, eliminated the lemon juice and zest, and add
pureed raspberries

If the fat content doesn't concern you too much, add 12 ounces of
melted semisweet chocolate instead of fruit.

To serve as a pudding, omit the crust and pour the filling into
custard cups.

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