Instructions: 8 SERVINGS DAIRY-FREE

This luscious lemony treat is especially good when made a day ahead so the flavor can develop. If time is tight, use a prepared graham crust. For a no-bake cheesecake, just omit the cornstarch mixture. Pour filling into crust and chill until firm, at least two hours or overnight. The texture will resemble that of a cream pie.

Make crust: Preheat oven to 350 degrees. Grease 9-inch pie plate. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Scrape mixture into prepared pie place; press firmly into bottom and up sides of pan.

Bake until set, about 5 minutes. Transfer to wire rack while preparing filling. Keep oven on.

In food processor or blender, combine remaining ingredients and process until smooth. Pour mixture into cooled crust.

Bake until top is lightly browned, about 30 minutes. Cool and refrigerate until firm and thoroughly chilled, about 2 hours.

VARIATION: Alternatively, use a prepared graham cracker crust. For a no bake cheesecake, omit cornstarch mixture. Pour filling into a crust and refrigerate until firm, at least two hours or overnight. The texture will resemble that of a cream pie.

Vegetarian Times.

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