"i Don't Believe It's...." Lemon Tofu Cheesecake!

Recipe by rsarahl
READY IN: 2hrs 35mins




  • Preheat the oven to 350°F.
  • In a medium bowl, combine graham cracker crumbs, maple syrup and almond extract.
  • Mix until the graham cracker crumbs are moistened.
  • Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel.
  • Tip crumb mixture into the prepped springform pan and press it evenly on the bottom.
  • Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
  • Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
  • Pour filling into the springform pan over the cooled crust.
  • Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
  • Remove the cheesecake from the oven and allow it to cool.
  • Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
  • To serve, take a long knife and heat the blade in hot hot water.
  • Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
  • Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.