Lemon Cheesecake

Makes 1 cheesecake

• 2 (8 ounce) containers soy cream cheese
• 12 ounces silken tofu, firm or extra-firm preferred
• 1 cup sugar
• 1 1/2 lemons to make 4 tablespoons freshly squeezed lemon juice and lemon zest
• 2 tablespoons cornstarch
• 9-inch vegan graham cracker crust

Preheat oven to 350 degrees F. In a food processor combine cream cheese, tofu, sugar, lemon juice, zest, and cornstarch. Process until completely smooth. Pour batter into crust. Bake in the center of the oven 45 to 55 minutes, until lightly golden. Cool to room temperature on a rack, then refrigerate until completely chilled before slicing and serving.