Lemon Tofu Cheesecake

• 2 cups graham cracker crumbs
• 1/4 cup maple syrup
• 1/4 tsp. almond extract
• 1 lb. Japanese-style firm silken tofu
• 13 cup sugar
• 1 Tbs. tahini or almond butter
• 1/2 tsp. salt
• 1 to 2 tsp. grated lemon zest
• 1/2 tsp. almond extract
• 1 Tbs. cornstarch dissolved in 2 Tbs. soy milk or rice milk.

1. Crust: Preheat oven to 350 degrees.
2. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened.
3. Pour into oiled 9-inch pie plate; press mixture firmly to form crust.
4. Bake 5 minutes; let cool while preparing the filling.
5. In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds.
6. Pour mixture into crust.
7. Bake until top is slightly browned, about 30 minutes.
8. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.

graham cracker crumbs, maple syrup, almond extract, silken tofu, sugar, tahini, salt, lemon zest, almond extract, cornstarch

Taken from www.vegetariantimes.com/recipe/lemon-tofu-quot-cheesecake-quot/ (may not work)