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Tofu Cheesecake

Imperial/Metric BASE American

4 oz (115g) wholewheat flour 1 cup
1 oz (30g) raw cane sugar 2 tbs
pinch sea salt pinch
pinch cinnamon pinch
2 oz (55g) vegetable margarine 1/4 cup
1tbs water 1 tbs


10 oz (285g) firm tofu 1 1/4 cup
2 tbs vegetable oil 2 tbs
2 oz (55g) raw cane sugar 4 tbs
juice and rind of 1 lemon juice and rind of 1
1 tsp vanilla essence 1 tsp
1 1/2 oz (45g) ground almonds 1/3 cup
2 oz (55g) raisins or sultanas 1/3 cup
(golden seedless raisins)

To make the base, mix the flour, sugar, salt and cinnamon together
in a bowl. Rub the margarine in finely. Finally, work in the
water. Transfer the mixture to an oiled flan tin and pat down
lightly. Bake in the oven for 10 minutes at 350 degrees Fahrenheit
(180 centigrade, Gas Mark 4).

Meanwhile, put tofu, oil, sugar, lemon juice and rind, and vanilla
essence into a liquidizer or food processor and blend thoroughly.
Stir in the ground almonds and raisins.

Remove the base from the oven and spoon the filling evenly over
the top. Return to the oven and bake for 30 minutes. Cool, then
chill before serving.


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