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Chevre Cheesecake Recipe

Recipe by: MATHGOD

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep40 m
  • Cook1 h
  • Ready In7 h 40 m
  • 1Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
  • 2Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
  • 3Beat 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.
  • 4Pour 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.
Footnotes
  • Cook's Notes:
  • I have an allergy to soy, but I bet soy milk and yogurt would work just as well as coconut milk. Coconut milk can be found by soy milk and coconut yogurt can be found by regular yogurt in the dairy aisle in some supermarkets.
  • I don't like to buy expensive gluten-free flour; you can go to a store with a good bulk section and mix your own. I find rice flour mixed with oat flour is a good substitute for all-purpose flour in most recipes. You can prepare a regular graham cracker crust if gluten isn't an issue, and use butter instead of margarine.
Ingredients
  • 12 servings
  • 557 cals
  • 7 ounces gluten-free gingersnap cookies, finely crushed
  • 1/4 cup margarine, melted
  • 2 pounds chevre (soft goat cheese) at room temperature
  • 1 1/2 cups white sugar
  • 4 eggs, room temperature
  • 3/4 cup coconut milk
  • 8 ounces cultured coconut milk (coconut milk yogurt)
  • 1 tablespoon gluten-free vanilla extract
  • 1/4 cup gluten-free all-purpose baking flour
Nutrition

Amount per serving ( 5 total)

  • Calories:
    557
    28%
  • Fat:
    34.9
    54%
  • Carbs:
    43.3
    14%
  • Protein:
    19.9
    40%
  • Cholesterol:
    114
    38%

Based on a 2,000 calorie diet

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