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Chèvre Cheesecake
Chèvre Cheesecake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
450 minutes
Creamy New York cheesecake made with tangy goat cheese for a decadent twist!
Ingredients:
  • 7 ounces gluten-free gingersnap cookies, finely crushed
  • 0.25 cup margarine, melted
  • 2 pounds chevre (soft goat cheese) at room temperature
  • 4 large eggs, room temperature
  • 0.75 cup coconut milk
  • 8 ounces cultured coconut milk (coconut milk yogurt)
  • 0.25 cup gluten-free all-purpose baking flour
  • 1 tablespoon gluten-free vanilla extract
Instructions:
  • Preheat the oven to 300°F (150°C) and line a 9-inch springform pan with parchment paper on the bottom.
  • Mix gingersnap crumbs and melted margarine until fully combined. Press mixture into the bottom of the pan and chill in the freezer.
  • Using an electric mixer, blend chèvre and sugar in a large bowl until smooth. Add eggs one at a time, ensuring each is fully incorporated. Integrate coconut milk, coconut yogurt, flour, and vanilla into the mixture until just combined. Pour the batter into the chilled crust.
  • After baking in the preheated oven for 1 hour, switch off the oven, and let the cheesecake cool inside with the door closed for a minimum of 2 hours. Chill in the refrigerator for an extra 4 to 6 hours before serving.

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