Perfect Plant Protein Cheesecake

(Makes 2 10" spring form type cakes w 1/4 inch crust (g.f. or otherwise) pushed up the side a bit or more if you like or poured over a 1/2 fav cake or make 3 tarts: Each feeds 8-10 folks.)

3 lbs Tofu, firm, preferably Fresh Tofu, mashed w hands in bowl.

1 refrigerated can of Thai Organic Coconut Milk, thick cream only.

1 1/2 cups, Wholesome Cane Sugar (can vary based on needs)*

1/3 cup Earth Balance (can vary a bit)*

2 tablespoons of Tahini

3 tablespoons of Fresh Lemon Juice

1/3 cup of either Corn, Potato, Arrowroot or Tapioca Flour

2 teaspoons of Agar Agar Powder

1 teaspoon of Nutmeg Powder

2 teaspoons, Vanilla X

3 Tablespoons, Pure Maple Syrup (can vary based on needs)*

1 teaspoon, Sea Salt (can vary based on needs)*

Place all above in a food processor for 5 minutes or more till very creamy (if grainy, needs more time) and thick.

Done!

Taste your cheesecake cream.

Now decide what you might like in it. (* and/or if it needs more of what you may have left out from above.)

Ricotta style: mash up lb of tofu in a bowl, blend well w above mixture, or half the mixture; or half a lb of mashed tofu in2 one third of the mixture.

Or berries, fruits, grains, nuts, cooked tapioca pearls, or other extracts...

Place into spring form w crust (Halva is stupendous!) of choice, and bake 40 minutes. Let cool. For very fast results: Cool in freezer.

When cool, take paring knife and run it around cake to easily loosen cheesecake from spring form. Open spring form.

Cheesecake is ready to slice when bottom of the pan is cold.

Are you done?

You may want to add a topping?

Also makes great custard: Best baked in a water bath.

With custards or cheesecakes: Drizzles are great!

Also delicious with a bit of cocoa butter. The butter requires some recipe adjustments.

More about Halva Crusts, Drizzles, Toppings and Cocoa Butter later.

Let Ahimsa Flow!