*  Exported from  MasterCook  *
 
                 The Creamiest Tofu Cheesecake In The World
 
 Recipe By     : Star Chefs
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Sherilyn                         Restaurant/Chef
                 REG 3
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***CRUST***
    1      cup           graham cracker crumbs
      1/2  cup           finely ground almonds
      1/4  cup           unrefined sugar crystals -- or sugar
    2                    eggs
    4      tablespoons   unsalted butter -- or margarine
                         ***FILLING***
   16      ounces        silken tofu
   16      ounces        tofu cream cheese
      3/4  cup           sugar
    4      teaspoons     lemon zest
    2      tablespoons   fresh lemon juice
      1/2  teaspoon      vanilla extract
    2      tablespoons   arrowroot powder
 
 The butter or margarine is to be melted.  Spectrum Spread may be
 substituted
 
 1.  Preheat the oven to 350 degrees.
 
 2.  For the crust, in a bowl, combine the graham cracker crumbs with the
 ground almonds and sweetener.  With a fork, blend the butter, spread or
 margarine into the mixture until it clings together when you press a
 teaspoon of it between your fingers.  Turn the mixture into a 8-inch
 springform pan.  With your fingers or the back of a soup spoon, spread
 and pat the crust until it covers the bottom of the pan.  Keep working
 the crust up the sides of the pan to a height of about 1 inch, leaving
 it thicker around the bottom edge, where the sides and bottom of the pan
 meet.  Make sure the crust is thinner around the top edge.  Bake the
 crust 8 minutes.  Set aside to cool slightly.
 
 2.  For the filling, puree the tofu in a food processor.  Add the cream
 cheese and process to blend.  Add the sugar and eggs and process to
 incorporate them completely.  Blend in the lemon juice and vanilla. 
 Finally, blend in the arrowroot.
 
 3.  Pour the filling into the prepared crust, filling it to within
 1/2-inch of the top.  Bake in the center of the oven for 60 minutes. 
 The cake will be golden on top, slightly browned around the edges, and
 still puffed and jiggling in the center.  Turn off the heat BUT LEAVE
 THE CAKE sitting in the oven for 60 minutes.  (It is ok to peek quickly
 once or twice.) The warm cake will still be just soft to the touch in
 the center.  Set the cake on a rack and let cool to room temperature. 
 Cover the cake lightly with foil and refrigerate 24 hours before
 serving.
 
 Notes: The cake will taste delicious once it is chilled through, but
 only reaches full creaminess after being refrigerated 8 hours, or
 overnight.
 
 Spectrum Spread is a non-hydrogenated canola oil product made by
 Spectrum Naturals, Inc.
 
 The Natural Kitchen; SOY, Prima Publishing, 1996
 
 REG 3 shared by Sherilyn Schamber and on MC List, 7/99
 Restaurant Recipes - http://home.inreach.com/sherilyn/cic.htm
 
 
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