Hotflash! Menopause Matters: Meno-Healthy Recipes
Lemon Tofu Cheesecake

• Crust:
  • 2 Cups Graham Cracker Crumbs
  • 1/4 Cup Maple Syrup
  • 1/4 tsp Almond Extract
• Filling:
  • 1 Lb Japanese style firm silken tofu
  • 1/3 Cup Sugar
  • 1 Tbs Tahini or Almond Butter
  • 1/2 tsp Salt
  • 1-2 tsp Grated Lemon Zest
  • 1/2 tsp Almond Extract
  • 1 Tbs cornstarch dissolved in 2 Tbls Soy or Rice Milk

• Crust - Preheat oven to 350 degrees. In a medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9 inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filing.
• Filing - In a food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and regrigerate until thoroughly chilled and firm, about 2 hours.
• Variation: You can use a prepared crust from the store. For a no-bake cake, omit cornstarch mixture.
  Pour filling into crust and refrigerate until firm, at least 2 hours to overnight. The texture will resemble
  that of a cream pie.