Lemon Cheesecake with Gingersnap Crust (vegan)

I made this cheesecake for a book club meeting last month. 

I practically slurped the batter out of the food processor bowl. 

It's pretty tasty. My book club agreed. Or they were just being polite. 

Either way I love this cake and it is super easy! 

If you aren't familiar with Tofutti, silken tofu or Earth Balance, 

check the natural foods section at the grocery store. 

I found everything at Fred Meyer. 

Lemon Cheesecake with Gingersnap Crust (vegan)

For the crust: 

Ingredients: 

1 cup gingersnap crumbs 

2 T. brown sugar 

1 t. lemon zest 

pinch of salt 

2.5 T. melted "butter" (I used Earth Balance buttery sticks) 

Step 1: Preheat the oven to 350. 

Mix the crumbs, brown sugar, lemon zest and salt together in a small bowl. 

Stir in the melted butter until evenly mixed. 

Step 2: Press into the bottom of an 8 inch springform pan 

and bake for 10 minutes. Remove from oven and set aside to cool. 

For the cake (recipe from Baking Bites): 

Ingredients: 

1 container Tofutti "cream cheese" 

1 package silken firm tofu 

2/3 cup sugar 

juice of one lemon 

1/2 t. almond extract 

2 T. cornstarch 

Step 1: Using a food processor, blend together the cream cheese and tofu 

for about a minute or until combined. Add the sugar and blend 

for about two minutes or until very smooth. 

Step 2: In a small bowl, whisk together the lemon juice, almond extract 

and cornstarch. Add to the food processor and blend for about two minutes more. 

Step 3: Pour the batter into the springform pan. Use a spatula 

to even out the surface. Bake at 350 for 45 minutes. 

Step 4: Allow the cake to cool for two hours at room temperature 

and then refrigerate for a few hours or until the next day. 

Carefully release the pan and garnish with a little lemon zest. 

This is a great make-ahead cake to have ready in the fridge. 
Plus you don't have to feel guilty eating it!