Yield: Makes one 9-in. cheesecake and 3 cups glaze
Everyone has their kryptonite and cheesecake is mine. Because of my dairy allergy I can’t eat regular cheesecake. This milk-free version will knock your socks off. And with a few tweaks (see variation below) it can be gluten-free too.
This recipe is excerpted from Cooking Allergy-Free.
Use gluten-free graham crackers and process into crumbs to make this cake gluten-free.
Always check the ingredient statements for all store-bought packaged items like graham crackers, butter substitutes, soy cream cheese, and soy sour cream.
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