Lemon Tofu Cheesecake

Ingredients:

Crust

• 2 cups digestive cracker crumbs
• 1/4 cup maple syrup
• 1/4 teaspoon almond extract

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 evenly to form crust. Bake 5 minutes; let cool while preparing filling.

Filling

• 1 pound Japanese-style firm silken tofu, any type of tofu can be used
• 1/3 cup sugar
• 1 tablespoon tahini or almond butter, although i used normal butter
  
• 1/2 teaspoon salt
• 1-2 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon almond extract, this is option
• 2 tablespoons cornstarch dissolved
• vanilla essence
  
• soymilk or rice milk

Blend all ingredients in food processor or blender until smooth, about 30 seconds. Pour mixture into crust. Bake until top of pie is slightly browned, about 30 minutes.Cool and refrigerate until thoroughly chilled and firm, about 2 hours.