We've moved! Mark your calendars for our Grand Opening/Open House on Friday, September 9th. More details in next week's newsletter. Meanwhile, here's a recipe for some soothing, easy to make Lemon Tofu Cheesecake. See you at market on Saturday.
Lemon Tofu Cheesecake
(Recipe adapted from Vegetarian Times 1998)
A light and delicious cheesecake alternative that is simple to make. Use this crust recipe or your favorite graham cracker or nut crust recipe. Maple syrup can be used instead of sugar.
1 ½ cups graham cracker crumbs
2 Tbsp sugar
6 Tbsp unsalted butter, melted and cooled
¾ cup soymilk or water
⅓ cup sugar
½ tsp sea salt
2 tsp grated lemon zest
2 Tbsp lemon juice
1 Tbsp cornstarch dissolved in 2 Tbsp soymilk
Crust: Preheat oven to 350 degrees. In a medium bowl, mix cracker crumbs, sugar and butter until crumbs are moistened. Press into 9-inch pie plate firmly to form crust. Bake 5 minutes. Let cool while preparing the filling.
In blender, combine remaining ingredients and process until smooth, about 60 seconds. Pour mixture into crust. Bake until top is slightly browned, about 25 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.