This lemon tofu cheesecake, originally published by Vegetarian Times in 1997, makes for an elegant vegan dessert. While you can dig in as soon as it sets, after about two hours of chill time, we find it actually tastes better the next day, after the flavors have had time to continue to develop.
If it’s just too hot to turn on the oven, this recipe can easily be adapted to a no-bake format. Just skip the cornstarch called for in the filling. The result will be something a bit more loose and creamy.
- 2 cups graham crackers
- 1/4 cup maple syrup
- 1/2 teaspoon almond extract
- 1 pound firm tofu
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 1 tablespoon tahini or almond butter
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 2 tablespoons cornstarch dissolved in water
- 1 tablespoons vegan milk such as soy, rice, or almond
Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
Filling: In food processor or blender, combine ingredients and process until smooth, about 30 seconds.
Bake: Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.