Lemon Tofu 'Cheesecake'

8 SERVINGS DAIRY-FREE

This luscious lemony treat is especially good when made a day ahead so the flavor can develop. If time is tight, use a prepared graham crust.  For no-bake cheesecake, just omit
the cornstarch mixture. Pour filling into crust and chill until firm, at least two hours or overnight. The texture will resemble that of a cream pie.

_Crust_
2 cups graham cracker crumbs
1/4 cup pure maple syrup
1/4 tsp. almond extract

_also_
16 oz. firm silken tofu, drained
1/3 cup sugar
1 Tbs. tahini or almond butter 
1 Tbs. cornstarch dissolved in 2 Tbs. soy milk or rice milk 
1 to 2 tsp. grated lemon peel 
1/2 tsp. salt
1/2 tsp. almond extract 

MAKE CRUST: Preheat oven to 350°F. Grease 9-inch pie plate. In medium bowl, mix cracker crumbs, salt, and extract until crumbs are moistened. Scrape mixture into prepared pie plate; press firmly into bottom and up sides of pan. Bake until set, about 5 minutes. Transfer to wife rack to cool while preparing filling. Keep oven on.

In food processor or blender, combine remaining ingredients and process until smooth. Pour mixture into cooled crust. Bake until top is lightly browned, about 30 minutes. Transfer to wire rack to cool completely. Cover and refrigerate until firm and thoroughly chilled, about 2 hours.