Print: Chèvre Cheesecake

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!

Prep

16 min

Cook

65 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/chevre-cheesecake