Shell
- 1 1/2 cups [375 mL] Graham cracker crumbs
- 1/4 cup [60 mL] sugar
- 3 tablespoons [45 mL] vegetable oil
- 1 teaspoon [5 mL] cinnamon
Filling
- 2 [10 1/2-ounce / 297-g each] silken firm tofu
- 4 eggs, separated
- 1 cup [250 mL] sugar
- 1/4 cup [60 mL] freshly squeezed lemon juice
- 2 tablespoons [30 mL] flour
- 1 tablespoon [15 mL] grated lemon rind
- 1 teaspoon [5 mL] vanilla
- 1/2 teaspoon [2.5 mL] salt
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- Into a sieve, drain tofu; reserve.
- Preheat oven to 350°F [180°C].
Shell
- Into a mixing bowl, stir together Graham cracker crumbs, sugar, vegetable oil and cinnamon.
- Press mixture over bottom and 1 inch [2.5 cm] up sides of a 9-inch [23-cm] springform pan.
- Bake into preheated oven for 10 minutes; cool.
- Meanwhile, prepare filling.
- Turn filling into prepared, cooled shell.
- Bake into preheated oven for 60 to 65 minutes, until almost firm in the center.
- Cool completely before serving, cut into wedges.
Filling
- Into a food processor, beat together drained tofu, egg yolks, sugar, lemon juice, flour, grated lemon rind, vanilla and salt, until smooth.
- Transfer into a large bowl.
- Into a separate bowl, using an electric mixer, beat egg whites until stiff.
- Fold beaten egg whites into tofu mixture.
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