Connie's Tofu Cheesecake

le corbusier's Note:

I have experimented with a few tofu cheesecake recipes, and this one is by far the best. I avoid using "tofuti" brand tofu cream cheese because they are too expensive for me. This particular recipe uses tofu plus gelatin, which makes is less crumbly than others i've tried. I found freshly squeezed lemon juice work better than bottled. ENJOY!

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Yield: 1 cake

• 15 ml gelatin
• 125 ml water , room temp
• 1 (454 g) package medium firm tofu , well drained
• 50 ml lemon juice
• 50 ml oil
• 125 ml sugar
• 15 ml vanilla
• 1 9 inch graham cracker pie crust

Directions:

1. Preheat oven to 350.
2. Dissolve gelatin in water.
3. Let stand for 5 minutes.
4. Add the remaining ingredients to gelatin mixture and blend until smooth.
5. Pour into 9" graham cracker pie crust.
6. Bake for 40 minutes and let cool before serving.