Tofu Cheesecake Delicious! I was skeptical about the whole wheat crust, but it has a crunchy, nutty taste reminiscent of a butter cookie. Preheat oven to 350 Crust: 1 cup whole wheat flour 2 Tbsp sugar Pinch of salt Pinch of cinnamon 1/2 cup butter or margarine cut in small chunks Mix everything in Cuisinart (or by hand) until crumbly Drizzle in 1 Tbsp water and lightly mix Press into oiled pie pan, halfway up sides Bake 10 minutes Filling: The filling is quite forgiving. Boxes of tofu vary in size, and it doesn't matter. 1 container of firm tofu 3 Tbsp oil 3/8 cup sugar 1.5 tsp almond extract Place everything in Cuisinart or blender (no need to wash Cuisinart after making crust) Blend until smooth and creamy Remove crust from oven Spoon in the filling Bake for 30 minutes at 350 Cool, then chill before serving (although it's also yummy slightly warm) Store in fridge ---------------- A few variations on the filling: Fold in 1/3 cup ground almonds or raisins Use in place of the almond extract: 1/2 Tbsp lemon juice + 1-2 tsp dried lemon peel or 1.5 tsp vanilla extract