"i Don't Believe It's...." Lemon Tofu Cheesecake!

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 cups graham cracker crumbs
• 1/4 cup maple syrup
• 1/2 teaspoon almond extract
• 1 lb silken tofu
• 1/3 cup sugar
• 1 tablespoon tahini
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon almond extract
• 2 tablespoons cornstarch
• 2 tablespoons soymilk (rice milk is also ok)
• 1/4 cup slivered almonds (optional)

Recipe

• 1 preheat the oven to 350°f.
• 2 in a medium bowl, combine graham cracker crumbs, maple syrup and almond extract.
• 3 mix until the graham cracker crumbs are moistened.
• 4 prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel.
• 5 tip crumb mixture into the prepped springform pan and press it evenly on the bottom.
• 6 bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
• 7 blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
• 8 pour filling into the springform pan over the cooled crust.
• 9 bake for about 30 minutes or until the top of the cheesecake is lightly browned.
• 10 remove the cheesecake from the oven and allow it to cool.
• 11 place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
• 12 to serve, take a long knife and heat the blade in hot hot water.
• 13 slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
• 14 release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.