Difference between revisions of "Lemon Tofu Cheesecake"
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* 1 tablespoon [[cornstarch]] dissolved in 2 tablespoons soy or [[rice milk]] | * 1 tablespoon [[cornstarch]] dissolved in 2 tablespoons soy or [[rice milk]] | ||
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# Preheat oven to 350°F. | # Preheat oven to 350°F. | ||
# In a medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. | # In a medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. | ||
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[[Category:Rice milk Recipes]] | [[Category:Rice milk Recipes]] | ||
[[Category:Silken tofu Recipes]] | [[Category:Silken tofu Recipes]] | ||
| − | [[Category:Vegan | + | [[Category:Vegan Recipes]] |
[[Category:Graham cracker Recipes]] | [[Category:Graham cracker Recipes]] | ||
[[Category:Tahini Recipes]] | [[Category:Tahini Recipes]] | ||
Latest revision as of 16:45, 16 July 2012
Ingredients
Crust
- 2 cups graham cracker crumbs
- ¼ cup maple syrup
- ¼ teaspoon almond extract
Filling
- 1 pound Japanese-style firm silken tofu
- ⅓ cup granulated sugar
- 1 tablespoon tahini or almond butter
- ½ teaspoon salt
- 1 to 2 teaspoons grated lemon zest
- ½ teaspoon almond extract
- 1 tablespoon cornstarch dissolved in 2 tablespoons soy or rice milk
Procedures
- Preheat oven to 350°F.
- In a medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened.
- Pour into oiled 9-inch pie plate; press mixture firmly to form crust.
- Bake 5 minutes; let cool while preparing the filing.
- In a food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds.
- Pour mixture into crust.
- Bake until top is slightly browned, about 30 minutes.
- Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
- Pour filling into crust and refrigerate until firm, at least 2 hours to overnight.
- The texture will resemble that of a cream pie.
Variations
- You can use a prepared crust from the store.
- For a no-bake cake, omit cornstarch mixture.
