Cheesecake ( lemon tofu )

Yield: 1 cake

Measure Ingredient
2 cups Grape-Nuts cereal
¼ cup Maple syrup
¼ teaspoon Almond extract
1 pounds Silken tofu, drained (it will say silken on the container)
⅓ cup Sugar
1 tablespoon Tahini
½ teaspoon Salt
1 tablespoon Lemon juice
½ teaspoon Lemon zest
1 teaspoon Vanilla extract
½ teaspoon Almond extract
2 tablespoons 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.


*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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