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1
The butter or margarine is to be melted.
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2
Preheat the oven to 350F (180C).
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3
For the crust, in a bowl, combine the graham cracker crumbs with the ground almonds and sweetener.
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4
With a fork, blend the butter, spread or margarine into the mixture until it clings together when you press a teaspoon of it between your fingers.
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5
Turn the mixture into a 8-inch springform pan.
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6
With your fingers or the back of a soup spoon, spread and pat the crust until it covers the bottom of the pan.
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7
Keep working the crust up the sides of the pan to a height of about 1 inch, leaving it thicker around the bottom edge, where the sides and bottom of the pan meet.
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8
Make sure the crust is thinner around the top edge.
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9
Bake the crust 8 minutes.
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10
Set aside to cool slightly.
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11
For the filling, puree the tofu in a food processor.
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12
Add the cream cheese and process to blend.
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13
Add the sugar and eggs and process to incorporate them completely.
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14
Blend in the lemon juice and vanilla.
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15
Finally, blend in the arrowroot.
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16
Pour the filling into the prepared crust, filling it to within 1/2-inch of the top.
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17
Bake in the center of the oven for 60 minutes.
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18
The cake will be golden on top, slightly browned around the edges, and still puffed and jiggling in the center.
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19
Turn off the heat but leave the cake sitting in the oven for 60 minutes.
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20
(It is ok to peek quickly once or twice.)
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21
The warm cake will still be just soft to the touch in the center.
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22
Set the cake on a rack and let cool to room temperature.
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23
Cover the cake lightly with foil and refrigerate overnight before serving.
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24
Notes: The cake will taste delicious once it is chilled through, but only reaches full creaminess after being refrigerated 8 hours, or overnight.
