A dreamy version of a classic New York-style cheesecake. Touched with lemon, it contains far less cholesterol than conventional cheesecake, without sacrificing any taste or creaminess. Recipe from The Joy of Soy by Dana Jacobi (Prima Health; 1996; $14.00/trade paperback)

Directions

Preheat oven to 350 degrees.

Prepare the crust: (Note: if you purchased a pre-made crust you can pop the crust in the 'fridge to chill, skip the crust-making step and go straight to making the filling.) In a bowl, combine the graham cracker crumbs with the ground almonds and sugar. With a fork, blend the veggie-spread into the mixture until it clings together when you press a teaspoon of it between your fingers. Turn half the mixture into a 7-inch springform pan. With your fingers or the back of a spoon, spread and pat the crust until it covers the bottom of the pan. Spoon the remaining crust mixture around the sides of the pan with your fingers. Pat and press the crust up the sides of the pan tot a height of about 2 inches, leaving it thicker around the bottom edge where the sides and bottom of the pan meet. Make the crust thinner around the top edge. Set it in the refrigerator while you make the filling.

Prepare the filling: Puree the tofu in a food processor. Add the cream cheese and process to blend. Add the suagr and eggs and process to incorporate them completely. Blend in the lemon zest, lemon juice, and vanilla. Blend in the arrowroot.

Pour the filling into the prepared crust, filling it to within 1/2 inch of the top. Bake in the center of the oven for 50 to 60 minutes. The cake will be lightly browned around the edges, and should jiggle slightly in the center. Turn off the heat but leave the cake sitting in the oven for another 60 minutes. The top of the warm cake should be lightly golden-browned and just soft to the touch in the center. Set the cake on a rack and let it cool to room temperature. Cover the cake with foil and refrigerate in the pan overnight before serving.

Makes 8 servings.