Cheesecake: Round 2-The Recipe

(For crust recipe, see Cheesecake: Round 2-The Crust.)

3 lbs silken tofu
1 c sugar
3 tbs tahini
1 1/2 tsp salt
4 tsp lemon juice
1 tbs lemon zest
1 1/2 tsp almond extract
6 tbs cornstarch
4 tbs soymilk (rice milk is also ok)
2 tbs water

1. Preheat the oven to 350 degrees F.
2. Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
3. Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
4. Remove the cheesecake from the oven and allow it to cool.
5. Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
6. To serve, take a long knife and heat the blade in hot hot water.
7. Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
8. Release the springform ring, slice and serve cold.