Lemon Tofu Cheesecake
Crust: 2 cups graham crackers 1/4 cup maple syrup 1/2 tsp almond extract
1 lb. firm tofu 1/2 cup sugar 1/4 teaspoon almond exact 1 Tbsp tahini or almond butter 1/2 salt 1 to 2 Tbsp lemon juice 1/2 tsp lemon zest 2 Tbsp cornstarch dissolved in 2 Tbsp soy or rice milk
Crust: Preheat the oven to 350°F (175°C). Crush the crackers and mix them with the syrup and almond extract in a bowl until moistened. Pour into a 9-inch pie plate, press evenly to form a crust and bake for 5 minutes. Cool while preparing filling.
Blend all ingredients in a food processor or blender until smooth (about 30 seconds). Pour the mixture into the crust and bake until the top is slightly brown, about 30 minutes. Cool and refrigerate until thoroughly chilled, about 2 hours.
Source: Eggless Cake Recipes