Tofu cheesecake filling
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Tofu (silken soft is best) |
| ⅓ | cup | FRESH lemon juice (this is |
| Crucial) | ||
| ¼ | cup | Oil + 1/4 c. margarine |
| :melted and cooled | ||
| 1 | (or 1 1/4) c. sugar | |
| ¾ | teaspoon | Salt |
| 1¼ | Vanilla | |
| ¼ | cup | Water or soymilk, IF |
| Necessary | ||
Directions
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 F ½ hour or until tofu is set in the middle.
Top with fruit or fruit syrups if desired. Makes 1 9-inch pie.
Crumb Crust 2 c. flour ½ c. sugar ¼ tsp salt 2 Tbsp. oil ¼ c.
(scant) soft margarine 2 Tbsp. water Mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway upsides of 9" pie pan. Partially bake 10 min at 350 F (be careful, it can burn easily).
Fill and bake as above.
From: DWEISLOGEL@... (David Weislogel). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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