Tofu Cheesecake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 4 ounces whole wheat honey graham crackers
• 3 tablespoons olive oil
• 1 cup pineapple juice
• 2 tablespoons gelatin or 2 tablespoons agar-agar
• 1 lb soft tofu
• 5 tablespoons honey
• 6 tablespoons fresh lemon juice
• 1 tablespoon grated lemon, rind of
• 1 teaspoon candied ginger, minced

Recipe

• 1 preheat the oven to 350 degrees.
• 2 lightly grease a 9-inch pie pan plate with margarine.
• 3 in a food processor, or by hand, crumble the grham crackers, add olive oil and work to a fine crumb.
• 4 press the cracker mixture onto the bottom of the pie plate or spring form pan until the surface is smooth and even.
• 5 bake for 10 minutes.
• 6 cool.
• 7 heat the pineapple juice to a near boil.
• 8 stir in the gelatin or agar-agar gradually and simmer until it is dissolved, about 5 minutes.
• 9 cool for at least 10 minutes.
• 10 in a blender or food processor, combine all the other ingredients with pineapple juice mixture and blend for a minutes.
• 11 pour into the baked crust.
• 12 refrigerate 3 to 4 hours.
• 13 top with your favorite fruit topping.
• 14 times not including refrigerating time.
• 15 note for vegetarian version use the agar-agar since gelatin contains meat by products and is not vegetarian unless stated as such.