Submitted by:Gloria Bain, SouthEastern Illinois Electric Cooperative
This is a vegan cheesecake that has been getting rave reviews ever since I developed it over 20 years ago when I became a vegetarian. I served it in a vegan café I manager for over 5 years. The customers that came in from New York were very skeptical at first but were amazed when they tried it. They said it was just as good as their famous New York cheesecake, but didn’t leave them feeling heavy or overstuffed. I got the same comments from my sons who ask me to make it when I go visit them in Northern California. You can also switch it up by adding pumpkin to the filling for Thanksgiving and use a maple pecan topping instead.