Tofu Cheesecake with crumb crust
2 cups flour
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons oil
1/4 scant cup vegan margarine, softened
2 tablespoons water Cheesecake:
3 cups soft silken tofu
1/3 cup fresh lemon juice
1/4 cup oil
1/4 cup margarine, melted and cooled
1-1 1/4 cup sugar
3/4 teaspoon salt
1 1/4 teaspoons vanilla
1/4 cup water or nondairy milk, if needed
1. Preheat oven to 350 degrees F. For crust, mix dry ingredients. Work in oil and margarine. Work in water (should be crumbly). Pat on bottom and halfway up sides of 9" pie pan. Bake for 10 minutes.
2. For filling, blend all filling ingredients well in blender, in order, until thick and creamy (add liquid at end only if needed to blend tofu).
3. Pour into partially baked crumb crust and bake 1/2 hour, or until tofu is set in the middle.
Top with fruit or fruit syrups, if desired.