Categories: Desserts, Holiday and Festive, Soy, Vegetarian
A bit heartier than a dairy cheesecake, but just as good, especially when topped with berries or other fruit.
2 cups (450g) silken tofu
1/3 cup (90mL) fresh lemon juice
1/4 cup (60mL) oil
1/4 cup (60g) margarine, melted
1 1/4 cup (250g) white sugar
1/2 tsp (3g) salt
1/4 cup (60mL) soy milk
Crumb crust for one cheesecake
Preheat oven to 350°F (176.6°C). Place all ingredients in a blender or food processor and blend until very creamy. This may take awhile (add liquid at end only if needed to blend tofu). Pour into partially baked and cooled crust and bake for 30–40 minutes or until the cake is firm to a light touch in the middle. This may take longer than 40 minutes, depending on the kind of tofu used. If, at the end of 40 minutes the center is still fairly liquid, turn the oven heat down to 325°F (162.7°C) and cook for another 10 minutes. The cake will solidify as it cools. Chill well and top with berries or sliced fruit.
Makes 8 servings.
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