1 1/4c graham cracker crumbs
2 tablespoon vegan sugar or other sweetener
1/4c margarine or oil
2 lbs. soft silken tofu (well drained but not pressed)
8 oz. vegan cream cheese
1/4c pineapple juice frozen concentrate thawed
1Tbs. lemon juice
1Tbs. vanilla extract
1/2c pure maple syurp
1Tbs. corn starch disolved in 2Tbs. water
For crust: Melt margarine and blend well with graham cracker cumbs and sweetener. Press well into bottom of spring-form pan or round cake pan. Bake at 350F for 10 minutes. Let cool.
Filling: Mash tofu with vegan cream cheese. Add all other ingredients to tofu mixture and whip with hand mixer until well blended and very creamy. Try to get all tofu lumps out. Pour into crust and bake at 350F for 45-50 minutes. Turn OFF oven and leave in for 15 minutes more to help set center. When done edges should be golden and starting to pull away from sides of pan, center should be soft set (it will wiggle if you shake pan lightly). Cool about an hour then refigerate another 3 hours to set center. Keep refrigerated.
Helpfull hints: Be sure to check cake during baking I live in the mountains (at about 5800 ft.)so you may need to adjust the baking time down if you live at a lower altitude. Draining the tofu well is important. Too much liquid and the center won't set well. After slicing the cake place a paper towel in the cut out section before returning it to the frige. This will absorb any fluid that will condense on the plate or in the pan and keep the bottom of the cake from getting too soggy.
After being dairy free for over a year my cheesecake craving returned. I tried some of the other Tofu Cheesecake recipies out there but found they tasted more like baked custard than cheesecake. After some experimentation I came up with this recipie which my family thinks tastes much like the real thing. My husbands comment after trying this Well you finally got me to eat tofu (he loved it and I think at least half of the one I made this weekend ended up in his stomach!)