Lemon Tofu Cheesecake

Crust

 * 2 cups graham cracker crumbs
 * ¼ cup maple syrup
 * ¼ teaspoon almond extract

Filling

 * 1 pound Japanese-style firm silken tofu
 * ⅓ cup granulated sugar
 * 1 tablespoon tahini or almond butter
 * ½ teaspoon salt
 * 1 to 2 teaspoons grated lemon zest
 * ½ teaspoon almond extract
 * 1 tablespoon cornstarch dissolved in 2 tablespoons soy or rice milk

Directions

 * 1) Preheat oven to 350°F.
 * 2) In a medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened.
 * 3) Pour into oiled 9-inch pie plate; press mixture firmly to form crust.
 * 4) Bake 5 minutes; let cool while preparing the filing.
 * 5) In a food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds.
 * 6) Pour mixture into crust.
 * 7) Bake until top is slightly browned, about 30 minutes.
 * 8) Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
 * 9) Pour filling into crust and refrigerate until firm, at least 2 hours to overnight.
 * 10) The texture will resemble that of a cream pie.

Variations

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