TOFU CHEESECAKE #2
Top this cheesecake with fresh fruit or a simple lemon glaze like the recipe here.

2 Tbsp. agar flakes
2/3 C. soymilk
½ C. raw sugar or other sweetener
½ tsp. salt

2 tsp. lemon rind, grated
4 Tbsp. lemon juice
2 tsp. vanilla
1 lb. tofu

1. Combine agar and soymilk and let stand for 5 minutes.
2. Add sugar and salt, and simmer over low heat, stirring often, for 5 minutes.
3. Pour into a blender; add remaining ingredients and blend until smooth.
4. Spread evenly into a baked pie shell or use the Graham Cracker Crust recipe below.
5. Chill for ½ an hour, top with fresh fruit or lemon glaze, and chill for another 1 ½ hours.

LEMON GLAZE

1/3 C. raw sugar or other sweetener
1 ½ Tbsp. cornstarch or arrowroot
1 ½ Tbsp. lemon juice
½ tsp. lemon rind, grated
1/3 C. water

1. Combine all ingredients in a small saucepan and whisk until smooth. Heat, stirring constantly, until mixture thickens.
2. Allow to cool slightly, then spread over cheesecake.

GRAHAM CRACKER CRUST

1-2 pkgs. Graham crackers, depending on pan size
¼ C. ice water

1. Crush crackers in a food processor and add a little less than ¼ cup ice water as they are crushing.
2. Pat mixture into a pan and fill with tofu cheesecake filling. Chill before serving.

Yield: 8 servings