Tofu Cheese Cake

Tofu Cheese Cake

1 prepared nut crust
1 cup pineapple juice
2 Tbsp. agar-agar
1 lb. soft tofu
5 Tbsp. honey
6 Tbsp. freshly squeezed lemon juice
1 Tbsp. grated lemon peel
1 tsp. candied ginger, minced

Heat the pineapple juice to a near boil. Stir in the gelatin or agar-agar gradually and simmer until it is dissolved, about 5 minutes. Cool for at least 10 minutes.

In a blender or food processor, combine all the other ingredients with pineapple juice mixture and blend for a few minutes. Pour into the baked crust. Refrigerate 3 - 4 hours.