Lemon Tofu Cheesecake

== Ingredients ==
=== Crust ===
* 2 cups graham cracker crumbs
* ¼ cup maple syrup
* ¼ teaspoon almond extract
=== Filling ===
* 1 pound Japanese-style firm silken tofu
* ⅓ cup granulated sugar
* 1 tablespoon tahini or almond butter
* ½ teaspoon salt
* 1 to 2 teaspoons grated lemon zest
* ½ teaspoon almond extract
* 1 tablespoon cornstarch dissolved in 2 tablespoons soy or rice milk
== Directions ==
# Preheat oven to 350°F.
# In a medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened.
# Pour into oiled 9-inch pie plate; press mixture firmly to form crust.
# Bake 5 minutes; let cool while preparing the filing.
# In a food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds.
# Pour mixture into crust.
# Bake until top is slightly browned, about 30 minutes.
# Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
# Pour filling into crust and refrigerate until firm, at least 2 hours to overnight.
# The texture will resemble that of a cream pie.
== Variations ==
* You can use a prepared crust from the store.
* For a no-bake cake, omit cornstarch mixture.
__NOTOC__
Category:Cheesecake Recipes
Category:Lemon peel Recipes
Category:Almond extract Recipes
Category:Maple syrup Recipes
Category:Rice milk Recipes
Category:Silken tofu Recipes
Category:Vegan Recipes
Category:Graham cracker Recipes
Category:Tahini Recipes