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Title: Tofu Cheesecake Categories: None Yield: 1 servings ----------------------------------FILLING---------------------------------- 3 c Tofu; (silken soft is best) 1/3 c FRESH lemon juice; (this is -crucial) 1/4 c Oil; plus 1/4 c Margarine; melted and cooled 1 c Sugar; (or 1 1/4) 3/4 ts Salt 1 1/4 ts Vanilla 1/4 c Water or soymilk; IF -necessary --------------------------------CRUMB CRUST-------------------------------- 2 c Flour 1/2 c Sugar 1/4 ts Salt 2 tb Oil 1/4 c (scant) soft margarine 2 tb Water Filling: Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu). Pour into partially baked crumb crust (below) and bake at 350 F 1/2 hour or until tofu is set in the middle. Top with fruit or fruit syrups if desired. Makes 1 9-inch pie. Crumb Crust: Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway upsides of 9" pie pan. Partially bake 10 min at 350 F (be careful, it can burn easily). Fill and bake as above. Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder |