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Coconut Tofu Cheesecake

What you need: 

1 nutty granola pie crust (recipe included) (have it ready)
1 16 oz. pkg. Silken tofu, crumbled
1/3 cup brown sugar
2 tablespoon neutral-tasting cooking oil
1/4 cup whole wheat pastry flour
1/4 cup soy milk
1 cup shredded or powdered coconut
1 teaspoon lemon rind
1/2 teaspoon salt
2 tablespoon lemon juice
3/4 teaspoon non-alcoholic lemon extract

What you do: 

First, prepare your pie crust as follows: Grind coarsely 2-2 1/2 cups of your favorite granola (best if it does not contain fruit pieces), add to it 2 Tbs. wheat germ. Place this dry mix in a pie plate and mix in 1/3 cup of water in which you have dissolved 1 Tbs. of lemonade from concentrate. Mix until granola-wheat germ mix is evenly moistened. Press unto the plate, shaping edges carefully. Pre-heat oven at 350º 5-10 min. Set aside.
Prepare your cheesecake as follows: Combine all ingredients in a bowl. Place half of the mixture in a blender and blend till very smooth, dump into pie crust, repeat with other half. When pie is full, smooth top. Can substitute lemon for orange juice, rind and extract.

Preparation Time: 
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

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