Chèvre Cheesecake

Ingredients

• 7 ounces gluten-free gingersnap cookies , finely crushed
• 0.25 cups margarine , melted
• 2 pounds chevre , soft goat cheese
• 1.5 cups white sugar
• 4 large eggs , room temperature
• 0.75 cups coconut milk
• 8 ounces cultured coconut milk , coconut milk yogurt
• 0.25 cups gluten-free all-purpose baking flour
• 1 tablespoon gluten-free vanilla extract

Instructions

1. 1

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

2. 2

   Stir gingersnap crumbs and melted margarine in a bowl until well combined. Press crumb mixture into the bottom of the prepared pan and place in the freezer.

3. 3

   Beat chèvre and sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, beating until incorporated after each addition. Mix in coconut milk. Mix in coconut yogurt, flour, and vanilla just until incorporated. Pour batter into chilled crust.

4. 4

   Bake in the preheated oven for 1 hour. Turn the oven off, keep the door closed, and allow cheesecake to cool inside for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.