Puree tofu in food processor. Add tofu cream cheese and process to blend. Add sugar and eggs and process to incorporate completely. Blend in lemon juice and vanilla extract. Finally, blend in arrowroot.
Pour filling into prepared crust, filling to within 1/2-inch of top. Bake in center of 350-degree oven 60 minutes. Cake will be golden on top and slightly browned around edges, but still puffed and jiggling in center. Turn off heat but leave cake sitting in oven 60 minutes. Warm cake will still be just soft to touch in center. Cool cake on rack to room temperature. Cover cake lightly with foil and refrigerate 24 hours before serving.
Note: In two separate recipe tests in the Los Angeles Times Test kitchen, tasters preferred the cheesecake served at room temperature. The texture was softer and richer-tasting than when the cake was served chilled.
Makes 8 servings.
Each serving contains about:
322 calories; 182 mg sodium; 16 mg cholesterol; 14 grams fat; 38 grams carbohydrates; 16 grams protein; 0.37 grams fiber.
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Background Tofu comes in three textures. Soft (kinugoshi) tofu, with a custard-like texture, is used in dips, dressings, custard, cheesecake and puddings. Firm tofu, with a medium-dense texture, goes in salads, casseroles, barbecues, soups and recipes requiring that the tofu retain its shape. Extra-firm is used for crumbling, stir-frying and deep-frying. The firm and extra-firm styles simply have more water removed.
