MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Lime Cheesecake
 Categories: Cheesecakes
      Yield: 8 Servings
 
  1 1/2 c  Gingersnap crumbs
      3 tb Vegan butter;
           - up to 4 tb, melted
     16 oz Firm silken tofu; drained
     16 oz Vegan cream cheese
      1 c  Natural sugar
      2 tb Corn starch
    1/3 c  Fresh lime juice;
           - from 2 to 3 limes
      1 tb Lime zest; grated
 
  Bring all of the ingredients to room temperature. Preheat the oven to
  350°F. Lightly oil an 8 or 9" springform pan.
  
  In a medium sized bowl, combine the crumbs and the vegan butter and
  mix well. Transfer to the prepared pan and press the mixture evenly
  into the bottom and up the sides of the pan. Bake for 5 minutes then
  set aside to cool.
  
  In a food processor, process the tofu and vegan cream cheese together
  until smooth. Add the sugar, corn starch, lime juice, and lime zest,
  and process again until smooth. Pour into the prepared crust and bake
  on the center rack until firm, about 45 minutes. Turn off the oven
  and leave the cheesecake inside for 20 minutes.
  
  Remove from the oven and let cool to room temperature, then
  refrigerate for several hours before serving. Remove the sides of the
  pan, using a knife to loosen it if necessary, and cut into wedges.
  
  Recipe by Vegan Planet by Robin Robertson
 
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