chevre cheesecake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 7 hrs 40 mins


• preheat oven to 300 degrees f (150 degrees c). line bottom of a 9-inch springform pan with parchment paper.
• combine gingersnap crumbs with melted margarine and mix well. press crumb mixture into bottom of prepared pan; place pan in the freezer.
• beat 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.
• pour 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.