Lime-Ginger Tofu Cheesecake (Nondairy)
- 12 graham crackers (to make 2 cups of crumbs)
- 1 cup unsweetened desiccated coconut
- 14 cup sugar
- 3 tablespoons vegan margarine, melted
- 16 ounces silken tofu, firm
- 2 limes
- 8 ounces soy cream cheese (Tofutti brand)
- 12 cup honey
- 1 egg
- 1 tablespoon fresh ginger, minced
- 12 cup crushed pineapple, drained
- Drain tofu and place between several layers of paper towels on large plate.
- Place a heavy pan or plate on top and let sit for about 30 minutes.
- Preheat oven to 350F Coat a 9-inch spring form pan with nonstick cooking spray.
- In a blender, add graham crackers, coconut and sugar and pulse until crackers are reduced to crumbs.
- Put crumb mixture into a bowl and with fingers, mix in melted margarine until incorporated completely.
- Put crumbs into prepared spring form pan and press firmly over bottom and part way up sides .
- Set aside.
- Zest one of the limes and juice both limes and place in the blender.
- Crumble drained tofu into blender and add remaining filling ingredients.
- Pulse a few times and then turn on puree speed and blend until smooth and creamy.
- Pour into prepared crust and bake for 45-60 minutes, or until small cracks start to form around edges.
- Do not overbake.
- Remove from oven and cool on a wire rack for 30 minutes.
- Remove sides of pan and let cool completely.
- Cover and refrigerate for 2 hours.
- Serve with nondairy whipped topping or peeled and sliced Kiwi fruit or strawberries.
crackers, coconut, sugar, margarine, silken, limes, soy cream cheese, honey, egg, fresh ginger, pineapple
Taken from www.food.com/recipe/lime-ginger-tofu-cheesecake-nondairy-501179 (may not work)