This gluten-free, soy-free, New York cheesecake is made with goat cheese instead of cream cheese. At a recent party, my husband mentioned he had not had cheesecake for 20 years because of his allergies, so I developed this recipe. It's so decadent and creamy — I've served it several times and nobody has noticed the substitution!
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
Preheat the oven to 300 degrees F (150 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
-
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
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
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.
Nutrition Facts
Per serving
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