Vegan Lemon Tofu Cheesecake Food

(VEGAN) LEMON CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.
• In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust and bake for 45 minutes.
• Allow to cool at room temperature for 2 hours, then refrigerate overnight.

"I DON'T BELIEVE IT'S...." LEMON TOFU CHEESECAKE!

Steps:

• 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.