Instructions: 1. Preheat Oven to 350 F.

2. Using sieve, drain tofu.

3. In mixing bowl, stir together graham wafer crumbs, sugar, oil and cinnamon. Press into bottom and 1 inch up sides of 9-inch springform pan.

Bake for 10 minutes. Let cool.

4. In food processor, beat together drained tofu, egg yolks, sugar, lemon juice, flour, lemon rind, vanilla and salt until smooth.

5. In separate bowl and using electric beaters, beat egg whites until stiff. Fold into lemon mixture. Turn into prepared shell.

6. Bake for 60 to 65 minutes or until almost firm in center. Cool before cutting into wedges to serve.

NOTES : Here goes, a tofu Cheesecake. Its a good one, and the recipe is adaptable to any sort of flavor. It was good, but you mustnt set yourself up to think this is truly cheesecake; it wont have quite the same consistency. Its great for what it is, but dont expect it to be a total substitute.

To prevent a metallic taste, line pan with parchment paper. This way, the acid from the filling cannot react with the metal pan.

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