Tofu Cheesecake



    • 4 ozs. whole wheat honey graham crackers
    • 3 tablespoons olive oil (preferable) or margarine at room temperature
    • 1 cup pineapple juice
    • 2 tablespoons gelatin or agar-agar
    • 1 lb. soft tofu
    • 5 tablespoons honey
    • 6 tablespoons freshly squeezed lemon juice
    • 1 tablespoon grated lemon peel
    • 1 teaspoon candied ginger, minced


    Preheat oven to 350°. Lightly grease 9-inch pie plate with margarine. In food processor, or by hand, crumble graham crackers; add olive oil and work to fine crumbs. Press cracker mixture onto bottom of pie plate until surface is smooth and even. Bake 10 minutes; cool.
    Heat pineapple juice to near boil. Stir in gelatin or agar-agar gradually and simmer until dissolved, about 5 minutes. Cool at least 10 minutes.
    In blender or food processor, combine all other ingredients with pineapple juice mixture and blend a minute. Pour into baked crust. Refrigerate 3 to 4 hours.
    Chieko Yoshikawa of UCSC

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