Ingredients

Ingredients (use vegan versions):

Crust
12 whole wheat crackers
1/2 to 3/4 cup veg. non-hydrogenated vegan margarine
1 teaspoon vanilla essence/powder
Filling
1 block of silken tofu (400 g)
3 tablespoon vegan maple syrup
juice of half lemon
grated rind of same half lemon
1 tablespoon tahini (or 3/4)
1 teaspoon vanilla essence/powder
1/2 cup raisins soaked in the lemon juice
unlimited cinnamon powder as topping

Directions:

Crush vegan crackers to crumbs and combine with melted margarine and vanilla. Press into cheesecake tin, or any springform pan. Set aside (beware of sun!).

In a blender, mix tofu, maple syrup, vanilla, lemon rind and tahini till a smooth paste is formed. Fold in lemon juice and raisins and stir to a homogeneous mass.

Pour on top of crust and top with cinnamon powder. Bake in pre-heated oven on c.350 degrees Fahrenheit for 30 minutes. Let cool in oven, after which refrigerate for two hours. Cake is now ready to be munched on :)))

Serves: 8

Preparation time: 15 min