I Don T Believe It S Lemon Tofu Cheesecake Recipe

Ingredients for I Don T Believe It S Lemon Tofu Cheesecake

• 1 ½ cups graham cracker crumbs
• ¼ cup maple syrup
• 1 teaspoon almond extract
• 1 (14 ounce) package silken tofu, drained
• Sugar
• Tahini
• ¼ teaspoon salt
• ½ cup lemon juice
• 2 teaspoons lemon zest
• Cornstarch
• Soymilk
• Slivered almonds (optional)

How to Make I Don T Believe It S Lemon Tofu Cheesecake

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup maple syrup, and 1 teaspoon almond extract. Mix until crumbs are moistened.
3. Prep a 9-inch springform pan by spraying the bottom and sides with nonstick cooking spray.
4. Press the graham cracker mixture into the bottom of the prepared pan. Bake for 5 minutes. Remove from oven and let cool completely.
5. While the crust cools, prepare the filling. In a food processor, combine 1 (14 ounce) package silken tofu, drained; ½ cup lemon juice; ¾ cup maple syrup; 2 teaspoons lemon zest; 1 teaspoon vanilla extract; and ¼ teaspoon salt. Blend until completely smooth.
6. Pour the filling into the cooled crust.
7. Bake for 30-35 minutes, or until the top is lightly golden brown and the center is just set.
8. Remove from oven and let cool completely on a wire rack.
9. Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to chill and set completely.
10. To serve, run a thin knife (heated under hot water for easier slicing) around the edge of the cheesecake to release it from the pan.
11. Remove the springform ring. Slice, sprinkle with slivered almonds (optional), and serve cold.