dairy-free tofu cheesecake

Directions

1. 1

   Dairy-Free Tofu Cheesecake 4 graham cracker squares, finely crushed 2 pounds firm tofu, pressed and very well drained 1/2 cup honey 1 teaspo

2. 2

   Spray a 9-inch pie pan with vegetable oil spray and coat it lightly with the graham cracker crumbs, tilting pan to spread the crumbs

3. 3

   In a food processor or blender (a food processor makes the job easier), blend all the remaining ingredients

4. 4

   Process until very smooth, stopping to scrape down sides as needed

5. 5

   Pour into the prepared pie pan

6. 6

   Bake at 350 degrees F for about 1 hour, until small cracks start to form

7. 7

   Cool at room temperature about 20 minutes, then refrigerate

8. 8

   Serve well chilled, cut into 8 wedges and topped with fresh fruit if desired.