Chèvre Cheesecake

Goat cheese stands in for cream cheese in this creamy, delicious New York cheesecake that will trick anyone into believing it's the real deal!

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 558 Calories

Ingredients

• 7 ounces gluten-free gingersnap cookies, finely crushed
• 2 pounds chevre (soft goat cheese) at room temperature
• 8 ounces cultured coconut milk (coconut milk yogurt)
• 1 tablespoon gluten-free vanilla extract
• 4 large eggs, room temperature
• 1.5 cups white sugar
• 0.75 cup coconut milk
• 0.25 cup margarine, melted
• 0.25 cup gluten-free all-purpose baking flour

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.

Step 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.

Step 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.

Step 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.