-----CRUST-----
2 c Grape-Nuts cereal
1/4 c Maple syrup
1/4 ts Almond extract
-----FILLING-----
1 lb Silken tofu, drained (it
-will say silken on the
-container)
1/3 c Sugar
1 tb Tahini
1/2 ts Salt
1 tb Lemon juice
1/2 ts Lemon zest
1 t Vanilla extract
1/2 ts Almond extract
2 tb Cornstart dissolved in 2
-tb rice or soy milk
Crust: Preheat oven to 350 degrees. Place cereal in
a food processor or blender; grind to fine crumbs,
about 2 minutes. Transfer to mixing bowl. Add maple
syrup and almond extract; mix well until crumbs are
moistened.
Pour into oiled 9-inch pie plate and press mixture
evenly on bottom and up sides to form crust. Bake 5
minutes; let cool while preparing filling.
Filling: Blend all ingredients in food processor or
blender until very smooth, about 30 seconds.
Pour into crust. Bake until top of pie is slightly
browned, about 30 minutes. Cool and refrigerate until
thoroughly chilled and firm, about 2 hours. Makes 8
servings.
Variations:
*Alternatively, use a prepared graham cracker crust.
*For a no-bake cheesecake, omit cornstarch mixture.
Pour
filling into crust and refrigerate until firm, at
least 2
hours or overnight. The texture will resemble
that of a
cream pie.
*Add vanilla-flavored liqueur instead of lemon
juice and zest
for a vanilla cheesecake.
*Reduce the sweetener, eliminated the lemon juice
and zest,
and add pureed raspberries
*If the fat content doesn't concern you too much,
add 12
ounces of melted semisweet chocolate instead of
fruit.
*To serve as a pudding, omit the crust and pour the
filling
into custard cups.
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