Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM
Path: utzoo!watmath!clyde!burl!ulysses!bellcore!decvax!decwrl!dec-rhea!dec-maisha!devi
From: devi@maisha.DEC (Gita L. Devi PKO1/D1  223-7046)
Newsgroups: net.veg
Subject: Tofu Cheesecake
Message-ID: <1150@decwrl.DEC.COM>
Date: Fri, 14-Feb-86 11:36:53 EST
Article-I.D.: decwrl.1150
Posted: Fri Feb 14 11:36:53 1986
Date-Received: Sun, 16-Feb-86 04:13:00 EST
Sender: daemon@decwrl.DEC.COM
Organization: Digital Equipment Corporation
Lines: 31


Since some people have been "soured" by the nature of the current discussions
on the net, I decided to send along a recipe to "sweeten" things up...

	TOFU CHEESECAKE

	2 lbs. tofu
	1/2 tsp. salt
	1/4 cup lemon juice
	1/2 cup oil
	1/2 cup honey
	2 tsp. vanilla
	1 Tb. cornstarch
	8 oz. package graham crackers, crushed
	3/4 c. softened butter

Preheat oven to 350 degrees.

Dissolve cornstarch in 2 Tbs. cold water.  Mix tofu, salt, lemon, oil, honey,
vanilla, and cornstarch in the blender until creamy.

Mix the graham cracker crumbs with the butter and press into a 9 inch pie
tin.  Pour in the filling.  

Bake for 30 minutes or so, until the top is golden brown and the cheesecake
has set/jelled.

Chill before serving.  Seves 6-8.
                       (Serves)

You can top this with fresh fruit or jam, as you please.