Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. place silken tofu and vegan cream cheese in the food processor. process for 1 minute, then add sugar. process until smooth and no sugar granules remain, 3-5 minutes. in a small bowl, combine lemon juice and almond extract. whisk in cornstarch. pour mixture into the food processor and process until very smooth. pour into prepared crust and bake for 45 minutes. allow to cool at room temperature for 2 hours, then refrigerate overnight.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.