Crust:
12 whole wheat crackers
1/2 to 3/4 cup vegetable margarine
1 teaspoon vanilla essence/powder
Filling:
1 block of silken tofu
3 tablespoons maple syrup
juice of half a lemon
grated rind of same half lemon
1 tablespoon tahini
1 teaspoon vanilla essence/powder
1/2 cup raisins soaked in the lemon juice
unlimited cinnamon powder as topping
Crush crackers to crumbs and combine with melted margarine and vanilla. Press into cheesecake tin or any springform pan. Set aside. In a blender, mix tofu, maple syrup, vanilla, lemon rind and tahini till a smooth paste is formed. Fold in lemon juice and raisins and stir to a homogeneous mass. Pour on top of crust and top with cinnamon powder. Bake in preheated oven on 350F for 30 minutes. Let cool in oven, after which refrigerate for two hours. Cake is now ready. Serves 8.
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