Tofu cheesecake Recipe

Tofu Cheesecake

3 cups tofu (silken soft is best)
1/3 cup FRESH lemon juice (this is crucial)
1/4 cup oil plus 1/4 cup margarine, melted and cooled
1 to 1 1/4 cups granulated sugar
3/4 teaspoon salt
1 1/4 teaspoons vanilla extract
1/4 cup water or soymilk, if necessary

Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu). Pour into partially baked crumb crust (below) and bake at 350 degrees F 1/2 hour or until tofu is set in the middle.

Top with fruit or fruit syrups if desired.

Crumb Crust
2 cups flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 tablespoons oil
1/4 cup (scant) soft margarine
2 tablespoons water

Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway up sides of a 9-inch pie pan. Partially bake for 10 minutes at 350 degrees F (be careful, it can burn easily). Fill and bake as above.