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Lemon Tofu
"Cheesecake"
From: Karen Sonnessa
This has a variation using strawberries; see "variations" under
the main body of the directions.
It would look nice topped with strawberries as well!
Recipe By: Vegetarian Times, June 1997 by Carol Wiley Lorente;
Serving Size: 8
Crust
- 2 cups graham cracker crumbs
- 1/4 cup maple syrup
- 1/4 teaspoon almond extract
Filling
- 1 pound Japanese-style firm silken tofu
- 1/3 cup sugar
- 1 tablespoon tahini -- or almond butter
- 1/2 teaspoon salt
- 1 tablespoon lemon juice -- up to 2 T
- 1/2 teaspoon lemon zest
- 1/2 teaspoon almond extract
- 2 tablespoons cornstarch -- dissolved in 2T
- soymilk or rice milk
Crust:
Preheat oven to 350 degrees.
In a medium bowl, mix cracker crumbs, syrup and extract until crumbs
are moistened.
Pour into oiled 9-inch pie plate; press mixture evenly to form
crust.
Bake 5 minutes; let cool while preparing filling.
Filling:
Blend all ingredients in food processor or blender until smooth,
about 30 seconds.
Pour mixture 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 two
hours or overnight.
The texture will resemble that of a cream pie.
Add vanilla-flavored liquer instead of lemon juice and zest for
a vanilla cheesecake.
Or reduce the sweetener, eliminate the lemon juice and zest and
add pureed strawberries or raspberries to taste.
Per Serving: 212 cal.; 7g prot.; 5g total fat (1g sat. fat); 36g
carb.; 0 chol.; 372 mg sod.; 1g fiber
NOTES : If you make this "cheesecake" the day before serving,
its flavor will be more developed.
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