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Ingredientes
- 2 c. graham cracker crumbs
- 1/4 c. pure maple syrup
- 1/4 tsp almond extract
- 16 ounce hard silken tofu, liquid removed
- 1/3 c. sugar
- 1 Tbsp. tahini or possibly almond butter
- 1 Tbsp. cornstarch dissolved in
- 2 Tbsp. soy lowfat milk or possibly rice lowfat milk
- 1/2 tsp salt
- 1 tsp grated lemon zest, up to 2 teaspoon
- 1/2 tsp almond extract
Direcciones
- 8 SERVINGS DAIRY-FREE
- This luscious lemony treat is especially good when made a day ahead so the flavor can develop. If time is tight, use a prepared graham crust. For a no-bake cheesecake, just omit the cornstarch mix. Pour filling into crust and refrigeratetill hard, at least two hrs or possibly overnight. The texture will resemble which of a cream pie.
- Make crust: Preheat oven to 350 degrees. Grease 9-inch pie plate. In medium bowl, mix cracker crumbs, syrup and extract till crumbs are moistened. Scrape mix into prepared pie place; press firmly into bottom and up sides of pan.
- Bake till set, about 5 min. Transfer to wire rack while preparing filling. Keep oven on.
- In food processor or possibly blender, combine remaining ingredients and process till smooth. Pour mix into cooled crust.
- Bake till top is lightly browned, about 30 min. Cold and chill till hard and thoroughly chilled, about 2 hrs.
- VARIATION: Alternatively, use a prepared graham cracker crust. For a no bake cheesecake, omit cornstarch mix. Pour filling into a crust and chill till hard, at least two hrs or possibly overnight. The texture will resemble which of a cream pie.
- Vegetarian Times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 8 servings | |
| Calories 368 | |
| Calories from Fat 79 | 21% |
| Total Fat 8.84g | 11% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 561mg | 23% |
| Potassium 266mg | 8% |
| Total Carbs 63.4g | 17% |
| Dietary Fiber 2.5g | 8% |
| Sugars 28.77g | 19% |
| Protein 8.88g | 14% |
