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Tofu Cheesecake

Imperial/Metric BASE American

1/2 LB (225g) granola 2 cups
3-4oz (85-115gr) vegetable margarine 1/3-1/2 cup

FILLING

1/3 pint (200ml) soy milk 3/4 cup
1 1/4 lb (565g) firm tofu 2 1/2 cups
8 tbs vegetable oil 1/2 cup
1 tsp vanilla essence 1 tsp
1 tsp almond essence 1 tsp
2 tsp arrowroot 2 tsp
as required fruit topping (e.g. fresh strawberries as required
or cherries, stewed fruit thickened
with a little arrowroot, 'runny' raw
cane sugar jam, etc.)

Grind the granola until very fine. Melt the margarine and mix in
the granola crumbs. Spread in a greased flat tin and bake in the
oven at 350 degrees Fahrenheit (180 degrees centigrade, Gas mark
4) for 5 minutes.

Put the milk, tofu, oil, vanilla essence, almond essence and
arrowroot into a liquidizer and blend thoroughly until smooth (this
will probably need to be done in two or three batches). Remove
the crumb crust from the oven and pour in the filling.

Bake in the oven at the same temperature for 20 minutes. Remove
and leave to cool. Top with fruit topping and chill before serving.

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