*  Exported from  MasterCook  *
 
                          LEMON TOFU “CHEESECAKE”
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    2       c            Grape-Nuts cereal
      1/4   c            Maple syrup
      1/4   ts           Almond extract
                         -----FILLING-----
    1       lb           Silken tofu, drained (it
                         -will say silken on the
                         -container)
      1/3   c            Sugar
    1       tb           Tahini
      1/2   ts           Salt
    1       tb           Lemon juice
      1/2   ts           Lemon zest
    1       t            Vanilla extract
      1/2   ts           Almond extract
    2       tb           Cornstart dissolved in 2
                         -tb rice or soy milk
 
   Crust:  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.
   
   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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