Tofu Cheesecake
Ingredients
Filling
- 3 cups tofu (silken soft is best)
- 1/3 cup FRESH lemon juice (this is crucial)
- 1/4 cup oil + 1/4 cup margarine, melted and cooled
- 1 to 1 1/4 cups granulated sugar
- 3/4 teaspoon salt
- 1 1/4 teaspoons vanilla extract
- 1/4 cup water or soy milk, if necessary
Crumb Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons oil
- 1/4 cup (scant) soft margarine
- 2 tablespoons water
Instructions
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 and bake at 350 degrees F for 1/2 hour or until tofu is set in the middle.
- Top with fruit or fruit syrups if desired.
Crumb Crust
- Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway up sides of a 9 inch pie pan.
- Partially bake for 10 minutes at 350 degrees F (be careful, it can burn easily).
- Fill and bake as above.
