Tofu Cheesecake

OK, I'm vegetarian, but I do occasionally eat dairy & eggs. And I just love cheesecake! In fact, I posted an "ovo-lacto" cheesecake recipe (New York Style Sour-Cream-Topped Cheesecake, New York-Style Sour Cream-Topped Cheesecake). But when the nutrition wizards at RecipeZaar did their calorie/fat count, I fell on the floor! So, here's a vegan variety, made with tofu. It's even sugar free! (I use maple syrup as the sweetener and it comes out really yummy.) The tahini adds a bit of a bitter, "cheesy" tang--you can cut down on the tahini or omit it altogether, if you don't like the taste. I can't wait to see how this compares in the fat/calorie count to that other recipe! (This recipe is adapted from "The Tofu Cookbook" by John Paino and Lisa Messinger.)

• Ready In: 50 mins
• Serves: 6-8
• Yields: 1 cheesecake

Ingredients

• 2  lbs soft tofu
• 4  tablespoons tahini
• 1  tablespoon lemon juice
• 3  tablespoons cornstarch
• 1⁄2 cup maple syrup
• 2  teaspoons vanilla
• 1  teaspoon salt
• 1  lemon, rind of, grated
• 1  unbaked 9-inch pie crust
• 1  cup  fresh fruit

Directions

1. Bake pie crust in oven according to package directions. (I used a whole wheat pie crust, to very good results!).
2. To make filling, crumble tofu into blender. Add all remaining ingredients except Fruit Topping; blend well.
3. Pour tofu mixture into prepared pie crust, and bake at 350 F for 35-40 minutes.
4. Cool first, then add your favorite fruit topping if desired.