Lemon Tofu Cheesecake

Crust:
2 cups graham cracker crumbs
1/4 cup maple syrup
1/4 teaspoon almond extract

Heat oven to 350 degrees F. In a medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filing.

Filling:
1 pound Japanese style firm silken tofu
1/3 cup granulated sugar
1 tablespoon tahini or almond butter
1/2 teaspoon salt
1 to 2 teaspoons grated lemon zest
1/2 teaspoon almond extract
1 tablespoon cornstarch dissolved in 2 tablespoons soy or rice milk

In a food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.

Pour filling into crust and refrigerate until firm, at least 2 hours to overnight. The texture will resemble that of a cream pie.

Variation: You can use a prepared crust from the store. For a no-bake cake, omit cornstarch mixture.