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Ингредиенты
- 2 c. graham cracker crumbs
- 1/4 c. maple syrup
- 1/4 tsp almond extract
- 1 lb Japanese-style hard silken tofu
- 1/3 c. sugar
- 1 Tbsp. tahini or possibly almond butter
- 1/2 tsp salt
- 1 tsp grated lemon zest, up to 2
- 1/2 tsp almond extract
- 1 Tbsp. cornstarch dissolved in
- 2 Tbsp. soy lowfat milk or possibly rice lowfat milk
Инструкции
- 8 SERVINGS VEGAN
- Silken tofu makes a delightfully light and creamy filling for this vegan version of cheesecake. Make it the day before serving to allow its flavors to develop.
- CRUST: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup and extract till crumbs are moistened. Pour into oiled 9-inch pie plate; press mix firmly to create crust. Bake 5 min; let cold while preparing the filling.
- In food processor or possibly blender, combine remaining ingredients and process till smooth, about 30 seconds. Pour mix into crust. Bake till top is slightly browned, about 30 min. Cold and chill till thoroughly chilled and hard, about 2 hrs.
- VARIATION: Alternatively, use a prepared graham cracker crust. For a no bake cheesecake, omit cornstarch mix. Pour filling into a crust and chill till hard, at least two hrs or possibly overnight. The texture will resemble which of a cream pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 332 | |
| Calories from Fat 65 | 20% |
| Total Fat 7.31g | 9% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 541mg | 23% |
| Potassium 156mg | 4% |
| Total Carbs 62.04g | 17% |
| Dietary Fiber 2.5g | 8% |
| Sugars 28.05g | 19% |
| Protein 4.97g | 8% |
