"i Don't Believe It's...." Lemon Tofu Cheesecake! Recipe #59515
It's good... no kidding! Vegan or not, this dessert is a great dairy free treat. This works for people with diabetic and/or heart disease diet guidelines. Prep time is really chill time... there are about 5 minutes of actual busy work for this recipe, 35 minutes of baking and 2 hours of chilling.
by rsarahl
2¾ hours | 2 hours prep
SERVES 8
Crust
- 2 cups graham cracker crumbs
- 1/4 cup maple syrup
- 1/2 teaspoon almond extract
Filling
- 1 lb silken tofu
- 1/3 cup sugar
- 1 tablespoon tahini
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon almond extract
- 2 tablespoons cornstarch
- 2 tablespoons soymilk (rice milk is also ok)
Topping
- 1/4 cup slivered almond (optional)
- Preheat the oven to 350°F.
- In a medium bowl, combine graham cracker crumbs, maple syrup and almond extract.
- Mix until the graham cracker crumbs are moistened.
- Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel.
- Tip crumb mixture into the prepped springform pan and press it evenly on the bottom.
- Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
- Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
- Pour filling into the springform pan over the cooled crust.
- Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
- Remove the cheesecake from the oven and allow it to cool.
- Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
- To serve, take a long knife and heat the blade in hot hot water.
- Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
- Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.
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5 stars