- 1 cup low-fat graham cracker crumbs
- 1/2 cup finely ground almonds
- 1/4 cup sugar
- 4 T. butter, softened
- 16 ounces silken tofu
- 16 ounces tofu cream cheese
- 3/4 cup sugar
- 2 eggs
- 4 T. grated lemon zest
- 2 T. fresh lemon juice
- 1/2 tsp. vanilla extract
- 2 T. cornstarch
Preheat oven to 350 degrees F.
In a bowl, combine the graham cracker crumbs, ground almonds and sugar. Add softened butter and mix with a fork until the butter is evenly distributed among the crumbs. Turn half the mixture into a lightly greased 7-inch springform pan.
Spread and pat the crust to cover the bottom of the pan. Spoon the remaining crust mixture around the sides of the pan, and with your fingers, press up the sides to a height of about 2 inches, leaving it thicker around the bottom edge where the sides and bottom of the pan meet. Make the crust thinner around the top edge. Chill in the refrigerator while you make the filling.
In a large bowl, combine tofu and cream cheese, and mix well with an electric mixer. Add sugar and eggs, and mix to incorporate them completely. Add lemon zest, lemon juice and vanilla; mix well. Then blend in cornstarch.
Pour filling into prepared crust, filling it within 1/2 inch of the top.
Bake in center of oven for 50 to 60 minutes. The cake will be lightly browned around the edges, and should jiggle slightly in the center. Turn off the heat but leave the cake sitting in the oven for another 60 minutes. The top of the warm cake should be lightly golden-brown and just soft to the touch in the center. Set the cake on a cooling rack and let it cool to room temperature. Cover the cake with foil and refrigerate in the pan overnight before serving.