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This creamy, dense cheesecake keeps well in the refrigerator for several days.
Serves 6+


• 15 small oat bran or amaranth graham crackers, coarsely ground
• 1/2 tsp. ground cinnamon
• 3 tbsp. soy margarine, melted
• 3 1/2 lb. soft tofu, drained and coarsely crumbled
• 2/3 cup plain or vanilla soy milk
• 1/4 cup tahini
• 3/4 cup maple syrup
• 2 large egg whites
• 1 1/2 tsp. pure vanilla extract
• 2 tbsp. fresh lemon juice
• Fresh seasonal fruit such as grapes, blueberries, apricots, or peaches

Heat oven to 350 degrees.

Place the cracker crumbs, cinnamon, and margarine in a small mixing bowl, stirring to combine. Press onto the bottom of a 9" springform pan.

In a blender, puree tofu in batches until smooth, adding a portion of the soy milk with each batch. Scrape mixture into a large bowl. Stir in the tahini, syrup, egg whites, vanilla, and lemon juice, mixing well.

Scrape into pan, smoothing the top with a spatula. Bake 35 to 40 minutes or until the filling is set and the top begins to turn golden. Cool completely on a wire rack, then cover and refrigerate until chilled.

When ready to serve, arrange fruit on top in any fashion that pleases you.


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