1 1/2 c Gingersnap crumbs
3 tb Vegan butter;
- up to 4 tb, melted
16 oz Firm silken tofu; drained
16 oz Vegan cream cheese
1 c Natura sugar
2 tb Corn starch
1/3 c Fresh lime juice;
- from 2 to 3 limes
1 tb Lime zest; grated
Bring all of the ingredients to room temperature. Preheat the oven to
350?F. Lightly oil an 8 or 9" springform pan.
In a medium sized bowl, combine the crumbs and the vegan butter and
mix well. Transfer to the prepared pan and press the mixture evenly
into the bottom and up the sides of the pan. Bake for 5 minutes then
set aside to cool.
In a food processor, process the tofu and vegan cream cheese together
until smooth. Add the sugar, corn starch, lime juice, and lime zest,
and process again until smooth. Pour into the prepared crust and bake
on the center rack until firm, about 45 minutes. Turn off the oven
and leave the cheesecake inside for 20 minutes.
Remove from the oven and let cool to room temperature, then
refrigerate for several hours before serving. Remove the sides of the
pan, using a knife to loosen it if necessary, and cut into wedges.