"i Don't Believe It's...." Lemon Tofu Cheesecake!

From: sszz

On Jun 17, 2009

This turned out to have the perfect texture and was so easy to make! I made it with about half as much tahini and substituted a lot of vanilla extract in place of the almond extract. The flavor was wonderful and very lemony (I used the juice from one full lemon). It was perfect served with raspberry jam on top.

From: analog kid

On Apr 19, 2009

This was sooo good. It had the texture of cheesecake when I ate it the next day ((i recommend letting it sit overnight before eating). I doubled all the pie ingredients, but omitted tahini and added half a pack of gelatin because it looked a little too runny and I was scared it wasn't going to set. I also sprinkled the top with shredded coconut. Will definately make again, thanks so much!

From: Adriana in Mexico City

On Apr 12, 2004

Instructions were easy to follow and the flavor was very good. I baked it for half an hour (as per instrucitons) but cake never got lightly browned so I kept baking for a full hour. The crust was a bit hard in some places and the cake had cracks, probably form the over baking, but the flavor was great. So just bake it for the 30 minutes it says, regardless of the color. I'd also double the amounts for the filling as in my cake the filling was as thick as the crust, and I'd like it better if the filling was thicker than the crust. A very nice and fresh alternative to an old time favorite. Thanks for sharing, Adriana

From: Chef #1022051

On Nov 10, 2008

It tasted good, but like tahini. Cheesecake shouldn't taste like sesame so I would recommend putting in less tahini than it says or none at all. The first day, it tasted a lot like tahini, but the following day, after sitting in the fridge all night, it tasted really good--probably because it was colder (the previous night, I had only had it in the fridge for 2 hours). So i would recommend allowing for ample refrigeration time.