lemon coconut Sheesecake

Crust:
1 cup unsweetened shredded coconut
1/2 cup ground flax
1/4 cup wheat germ
1/2 whole wheat flour
1/4 cup vegan margarine
1/3 cup brown sugar

Preheat oven to 350F.

Mix all ingredients well in medium sized bowl. Press into the bottom of a greased 10'' (25.5cm) round free-form pan, bake at 350 for 10 min. remove and set aside.

Filling:
2 tubs original creamy Sheese
1200g soft tofu
2/3 cup granulated cane juice (or other light sugar)
4 tbs. lemon juice
2 ts. finely grated lemon zest
2 ts. baking powder
2 ts. of pure vanilla extract

Put all ingredients in a blender and blend until smooth (or hand blend in a bowl). Pour into pan and smooth over crust. Bake at 350F for 90 min. Chill over night. Top with lemon curd and shredded coconut. Serves 12 - 16 for desert, afternoon tea, etc...

Lemon Curd
(if you choose to make your own)
1 cup lemon juice
1/2 cup granulated can juice (or other light sugar)
1.5 ts. corn starch
2 tbs. cold water
In a saucepan on medium heat dissolve sugar in lemon juice. In a cup, completely dissolve the corn starch in cold water. Add corn starch to lemon juice and bring to a boil. Add a pinch of turmeric for yellow colour. Chill and spread over Sheesecake.