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Author Topic: Lemon Cheesecake  (Read 1332 times)

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Lemon Cheesecake
« on: October 11, 2008, 11:30:27 AM »

Both my brother-in-law and I are not pumpkin pie eaters, so my mother used to make an alternate non-pumpkin pie for Thanksgiving.  It was often apple or mince, but this easy Lemon Cheesecake would make an excellent choice for an alternative Thanksgiving dessert!

Lemon Cheesecake


1-14 oz package firm silken tofu (only use silken tofu for this recipe!)
1-8 oz package Better than Cream Cheese
2/3 cup sugar
¼ cup lemon juice
½ tsp almond extract
2 tbsp cornstarch
1-9 inch pie crust


Preheat oven to 350F.
Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.
In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust and bake for 45 minutes.
Allow to cool at room temperature for 2 hours, then refrigerate overnight.
Serves 10

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