1.5 cups graham cracker crumbs (9 sheets' worth)
2 tablespoons melted margarine
1 tablespoon amaretto liqueur
12 oz extra firm lite silken tofu
8 oz Tofutti cream cheese
4-6 oz Tofutti sour cream
2/3 cup dry sweetener, like turbinado or Stevia
2-3 shots amaretto liqueur
desired spices, flavorings, and extracts to taste
optional glaze or fruit topping
Set your oven at 350 Fahrenheit.
Combine your melted margarine and amaretto. Mix this with the graham cracker crumbs and press into the bottom of a spring form pan, or along the bottom and sides of a pie pan, and bake for 7-10 minutes.
Because there's so much moisture in this recipe, a dry sweetener is important. If you are using something very coarse like turbinado, pulverize it in the blender until it becomes powdery and fine; this makes it much easier to combine it with the other ingredients.
Briefly press and blot the excess water from your block of silken tofu. Puree it with the cream cheese and sour cream until well combined and smooth. Add in your sweetener and blend again. Now stir in the amaretto, one shot at a time, until the taste suits your liking.
If you'd like to add cinnamon, anise, vanilla extract, or any other flavors that complement the liqueur, mix those in as well.
Pour the filling into the crust and smooth the top out. Bake for approximately 30 minutes.
When the edges are firm and the very top is completely baked, remove the cheesecake and give your pan a little shake; it's alright if much of the center still seems to be wobbly beneath the top layer, as long as your edges are firm.
Set it on a countertop to cool until it's safe to handle without oven mitts. At this point you may transfer it to the fridge to finish setting for 3-6 hours.
The surface of the cheesecake will probably have a lot of small shallow cracks. If you don't like this look, make a topping! You can blend powdered sugar and more amaretto together to create a glaze. Or try cooking your favorite fruit in its own juice plus a couple shots of amaretto, a dash or so of arrowroot, and a little sugar or agave nectar. When it's thickened, spoon over your cheesecake and follow the refrigeration suggestions above.
The texture and taste of this cheesecake were unbelievable. The results are *very* creamy and taste just like a nice sweet cheesecake--you'd never know it had any tofu in it. My omnivore best friend and boyfriend had a taste and were as pleasantly surprised as I was.
Definitely experiment with other liqueurs and flavorings, toppings, crusts, and even your favorite egg replacers and let us know how it turned out for you!