Lemon Cheese Cake!

Okay its not vegan but it is lactose free. I got the recipe out of a book called 200 best Lactose-Free recipes by Jan Main.

Preheat oven to 350

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
3 tablespoons vegetable oil
1 teaspoon cinnamon

Filling:

2 packages silken tofu
4 eggs, separated
1 cup sugar
1 tablespoon lemon zest
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon salt

1 Prepare crust: in a small bowl stir together graham cracker crumbs, sugar, oil, cinnamon. Press into the bottom of the pan forming a crust. Make sure to work the crust 1 inch up the spring form pan. Bake at 350 for 10 minutes.

2 Prepare the filling by draining the water from the tofu using a sieve. In a food possessor beat together drained tofu, egg yolks, sugar, lemon zest, lemon juice, flour, vanilla, and salt until smooth.

3 In a clean bowl, using an electric mixer, beat the egg whites on high until stiff peaks form. Fold into the lemon batter. Turn into prepared crust.

4 Bake for 60 t0 65 minutes or until almost firm in the center. let cool before cutting into wedges to serve. (I baked using a steam bath like normal cheese cake because I didn't want it to crack on top, even tofu pies crack)

Right now I am waiting for the cheese cake to cool, I have yet to try the cake.... but the batter tasted really good, and not supper tofu tasting.