Lime-Ginger Tofu Cheesecake (Nondairy)

This was an entry for a contest that didn't turn out well. Any suggestions for improvement would be welcome. Cook time does not include cooling and refrigeration time.

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• CRUST

• 12  graham crackers (to make 2 cups of crumbs)
• 1  cup  unsweetened  desiccated coconut
• 1⁄4 cup sugar
• 3  tablespoons vegan margarine, melted

• FILLING

• 16  ounces silken tofu, firm
• 2  limes
• 8  ounces  soy cream cheese (Tofutti brand)
• 1⁄2 cup honey
• 1  egg
• 1  tablespoon fresh ginger, minced
• 1⁄2 cup crushed pineapple, drained

Directions

1. Drain tofu and place between several layers of paper towels on large plate. Place a heavy pan or plate on top and let sit for about 30 minutes.
2. Preheat oven to 350°F Coat a 9-inch spring form pan with nonstick cooking spray.
3. In a blender, add graham crackers, coconut and sugar and pulse until crackers are reduced to crumbs. Put crumb mixture into a bowl and with fingers, mix in melted margarine until incorporated completely. Put crumbs into prepared spring form pan and press firmly over bottom and part way up sides . Set aside.
4. Zest one of the limes and juice both limes and place in the blender. Crumble drained tofu into blender and add remaining filling ingredients. Pulse a few times and then turn on puree speed and blend until smooth and creamy.
5. Pour into prepared crust and bake for 45-60 minutes, or until small cracks start to form around edges. Do not overbake.
6. Remove from oven and cool on a wire rack for 30 minutes. Remove sides of pan and let cool completely. Cover and refrigerate for 2 hours.
7. Serve with nondairy whipped topping or peeled and sliced Kiwi fruit or strawberries.