Chevre Cheesecake recipe

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Ingredients

7 ounces gluten-free gingersnap cookies, finely crushed
¼ cup margarine, melted
2 pounds chevre (soft goat cheese) at room temperature
1 ½ cups white sugar
4 eggs, room temperature
¾ cup coconut milk
8 ounces cultured coconut milk (coconut milk yogurt)
1 tablespoon gluten-free vanilla extract
¼ cup gluten-free all-purpose baking flour

Nutrition Info

557.5 calories
carbohydrate: 43.3 g
cholesterol: 114.3 mg
fat: 34.9 g
fiber: 1.5 g
protein: 19.9 g
saturatedFat: 20.1 g
servingSize: -
sodium: 503.6 mg
sugar: 27.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.

  2. Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan, place pan in the freezer.

  3. Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour, mix just until incorporated.

  4. Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.

Recipe Yield

1 9-inch cheesecake

Recipe Note

A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the REAL STUFF. At a recent party my husband mentioned that he had not had cheesecake for 20 years because of his allergies so this became my goal and voila! Enjoy!

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