No-Cheese Cheesecake: Take 2

I had three oranges who had been hanging out in my kitchen for just a bit too long... but had not done the white-mold thing as citrus typically does -- they'd stiffened up into a dehydrated rind and a semi-dry interior, perfectly safe for consumption. Fortunately, my blender does not care about such things as hard-as-nails ingredients, and apart from not wanting to waste edibles, I had been wanting to develop an orange cheesecake recipe for awhile. A friend's birthday came along as the opportune moment for creating the new confection -- but I found myself without the vegan cream cheese that is normally the backbone of my traditional recipe. So I looked up a few alternative recipes for an idea of where to start, changed things around a bit to suit my own baker's sensibilities, and presto... a second-coming of cheesecake. It got a thumbs up from the birthday girl, so that's a good sign!

Orange-Cream No-Cheese Cheesecake
yields one 9-inch cheesecake, 12 servings

crust layer:
1 1/4 c King Arthur white whole wheat flour
3/4 c soy flour
1 c rolled oats, whirled in a blender until a coarse meal
1/4 tsp salt
1/4 c plus 2 Tbsp Earth Balance or Canoleo Soft non-hydrogenated vegan margarine
1/4 c plus 2 Tbsp firm or extra firm Mori-Nu-style silken tofu (packaged in an aseptic box)
1/3-1/2 c vegan sugar (to taste)
optional: the rind from one of the aged oranges

orange cream layer:
2 small aged navel (seedless) oranges with stiff rinds (or 2 small fresh navel oranges)
remainder of the silken tofu used in the crust (one 12.5 oz box minus 1/4 c + 2 Tbsp)
two 6-oz containers peach-flavored vegan yogurt (I used Silk brand)
1/4 c vegan sugar
1 tsp apple cider vinegar
1 Tbsp arrowroot

1. To prepare crust, combine the first four (dry) ingredients in a medium-sized bowl and mix thoroughly. Combine the last three ingredients in a blender, and puree until tofu is completely smooth with no small pieces remaining (add the optional orange peel in here, blending until no tiny pieces remain and the mixture is smooth). Pour into the dry mixture and stir together; you should wind up with a result that is crumbly yet holds together when pressed.

2. Press the crust mixture into a greased 9-inch springform pan. Bake at 35oF until light brown and fragrant. Set aside on a rack to cool while preparing the cream layer.

3. Using a sharp knife, cut the stiff rind away from the aged orange flesh (verifying that they are indeed edible: look for uniform color in the flesh and no mold or discoloration either in the flesh or under the peel). Use the flesh of both oranges and the rind from one -- either discard the second rind or use in the crust. If using fresh oranges, the rind and flesh of both should go into the filling.

4. Add all of the orange cream layer ingredients to a blender bowl and puree until completely smooth. Pour on top of the cooled crust, tapping the pan firmly once or twice on a counter or cutting board to remove any bubbles. Place on a parchment- or foil-lined baking sheet.

5. Bake cheesecake for approximately 45 minutes at 350F; watch cake after the first 35 minutes or so, removing when the filling has set and the top has started to brown slightly. Place on a rack until cool, then chill for at least 2 hours or preferably overnight.