Superb Lemon Tofu Cheesecake

This is a modified version of my favourite cake at 
The Green Door restaurant in Ottawa, Ontario.

750  g      firm silken tofu
1/2 cup   almond butter
1/2 cup   maple syrup*
1    cup   lemon juice
2    tbsp  lemon rind
2    tbsp  vanilla
2    tbsp  arrowroot
pinch sea salt 

Put above in a food processor.
Blend until smooth.
Pour into pie crust  (see below)  or 
for crustless pie, into oiled glass pyrex dish.

Bake into 350 degree oven for 30 minutes.

The edge should be brown and the center still a bit soft.
Allow to cool and set for two hours, then put in fridge.

Serve with raspberry sauce (see below).

Pie Crust

1 cup oats in food processor and blend briefly
to create 
coarse particles. 

1/2 cup whole wheat flour,
1 tsp cinnamon 
1/2 tsp sea salt 
1/2 cup oil, 
3 tbsp cold water 
2 tbsp maple syrup* and 
blend again until creates soft dough.
Take dough out and press into pie plate.

Bake 350 degrees for 15 minutes.  

Raspberry Sauce

Put one cup berries, 1 tbsp brown sugar, 1 tbsp lemon juice in a small pot.
Boil for 15 seconds then allow to cool. Stir and serve.

* may substitute brown sugar dissolved in a bit of water

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