Lemon tofu "cheesecake"
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Lemon tofu "cheesecake"
  Lemon    Tofu    Vegetarian    Cheesecakes  
Last updated 6/12/2012 1:27:14 AM. Recipe ID 62043. URL: http://artofhacking.com/aohfood/62000/62043-lemontofucheesecake.htm
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      Title: Lemon tofu "cheesecake"
 Categories: Desserts, Vegetarian, Cheesecakes
      Yield: 1 Cake
 
MMMMM---------------------------CRUST--------------------------------
      2 c  Grape-Nuts cereal
    1/4 c  Maple syrup
    1/4 ts Almond extract

MMMMM--------------------------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 ts 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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Recipe ID 62043 (Apr 03, 2005)

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