Tofu Banana Cheesecake

This is a recipe that I tweaked from a cookbook called "Light Desserts". It was banana pineapple, but that wasn't applealing to me at the moment, so I made banana orange. You could use whichever you pleased, or even something else entirely, I suppose. (Cooking time includes chilling time).

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• graham cracker crust

• 1  cup graham cracker crumbs (if you wanted to go all out healthy, you could sub fiber cereal and add a tablespoon of sugar)
• 3  tablespoons butter, melted

• filling

• 22  ounces firm tofu
• 2  eggs
• 1⁄2 cup brown sugar, packed
• 2  tablespoons lemon juice
• 1  teaspoon  grated lemon zest or 1  teaspoon orange zest
• 1  teaspoon vanilla
• 2  medium  ripe bananas
• 8  ounces mandarin oranges

Directions

1. Crust:
2. Combine crumbs and melted butter.
3. Press on bottom of 9-inch springform pan.
4. Bake at 350 for 6 minutes; cool.
5. Pie:
6. Drain tofu (not necessary if you are using Silken tofu). Set aside.
7. In a blender or food processor, combine eggs, sugar, lemon juice, lemon peel and vanilla.
8. Cut tofu and bananas into chunks; add half to mixer and blend.
9. Add second half and oranges, blend until very smooth.
10. Pour mixture into crust.
11. Bake at 325 until golden, but center still jiggles slightly when gently shaken (about an hour).
12. Let cool in pan on rack, then cover and chill in refrigerator until cold (2-3 hours).
13. To serve, remove pan sides and sprinkle with graham cracker crumbs and/or orange peel (if desired).