Tofu cheesecake

Yield: 1 servings

Measure Ingredient
3 cups Tofu; (silken soft is best)
⅓ cup FRESH lemon juice; (this is crucial)
¼ cup Oil; plus
¼ cup Margarine; melted and cooled
1 cup Sugar; (or 1 1/4)
¾ teaspoon Salt
1¼ teaspoon Vanilla
¼ cup Water or soymilk; IF necessary
2 cups Flour
½ cup Sugar
¼ teaspoon Salt
2 tablespoons Oil
¼ cup (scant) soft margarine
2 tablespoons Water



Filling: Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu). Pour into partially baked crumb crust (below) and bake at 350 F ½ hour or until tofu is set in the middle.

Top with fruit or fruit syrups if desired. Makes 1 9-inch pie.

Crumb Crust: Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway upsides of 9" pie pan.

Partially bake 10 min at 350 F (be careful, it can burn easily). Fill and bake as above.

Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@...> on Dec 24, 1998, converted by MM_Buster v2.0l.

Similar recipes