Lime-ginger Tofu Cheesecake (nondairy)

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 12 graham crackers (to make 2 cups of crumbs)
• 1 cup unsweetened desiccated coconut
• 1/4 cup sugar
• 3 tablespoons vegan margarine, melted
• 16 ounces silken tofu, firm
• 2 limes
• 8 ounces soy cream cheese (tofutti brand)
• 1/2 cup honey
• 1 egg
• 1 tablespoon fresh ginger, minced
• 1/2 cup crushed pineapple, drained

Recipe

• 1 drain tofu and place between several layers of paper towels on large plate. place a heavy pan or plate on top and let sit for about 30 minutes.
• 2 preheat oven to 350°f coat a 9-inch spring form pan with nonstick cooking spray.
• 3 in a blender, add graham crackers, coconut and sugar and pulse until crackers are reduced to crumbs. put crumb mixture into a bowl and with fingers, mix in melted margarine until incorporated completely. put crumbs into prepared spring form pan and press firmly over bottom and part way up sides . set aside.
• 4 zest one of the limes and juice both limes and place in the blender. crumble drained tofu into blender and add remaining filling ingredients. pulse a few times and then turn on puree speed and blend until smooth and creamy.
• 5 pour into prepared crust and bake for 45-60 minutes, or until small cracks start to form around edges. do not overbake.
• 6 remove from oven and cool on a wire rack for 30 minutes. remove sides of pan and let cool completely. cover and refrigerate for 2 hours.
• 7 serve with nondairy whipped topping or peeled and sliced kiwi fruit or strawberries.