Cheesecake, Tofu II

1 c. blanched almonds 2 c. soy milk
1 c. rinsed raw cashews 2 tsp. vanilla
1 c. honey 1/4 tsp. almond extract
2 lbs. firm tofu 2 tsp. lemon juice
1/2 c. arrowroot or cornstarch 1 tsp. salt

BLEND nuts and soy milk until smooth. BLEND remaining ingredients. As the full
recipe does not fit in blender, BLEND portions and combine in a bowl. ADD some
water if batter seems too thick. POUR over CRUMB CRUST. BAKE at 350° for 1 hour
or until set. CHILL thoroughly before serving.

For CAROB MARBLE CHEESECAKE, MEASURE OUT 1/2 c. batter. ADD 1 1/2 tbsp.
carob powder, and blend. After pouring plain cheesecake batter into springform pan,
SPOON 5–6 tbsp. of the carob mixture into batter, spacing apart. Take a knife and
SWIRL briefly to make marble pattern. BAKE at 350° for 1 hour or until set. SERVE
with Carob Sauce.

For BLUEBERRY CHEESECAKE, follow BLUEBERRY SAUCE (53) recipe, and add 1
1/2 tbsp. cornstarch or arrowroot when heating sauce. May also add some honey if
sweeter topping is desired. Spread onto chilled cheesecake while in pan, or spoon on
top as you serve it.