Chèvre Cheesecake

Name: Chèvre Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 450 min
Ingredients: 7 ounces gluten-free gingersnap cookies, finely crushed; 0.25 cup margarine, melted; 2 pounds chevre (soft goat cheese) at room temperature; 1.5 cups white sugar; 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

4.6

(29)

27 Reviews

4 Photos

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!

Recipe by MATHGOD

Updated on October 11, 2022

4

Prep Time:

30 mins

Cook Time:

1 hr

Additional Time:

6 hrs

Total Time:

7 hrs 30 mins

Servings:

12

Yield:

1 9-inch cheesecake

Jump to Nutrition Facts

Ingredients

7 ounces gluten-free gingersnap cookies, finely crushed
¼ cup margarine, melted
2 pounds chevre (soft goat cheese) at room temperature
1 ½ cups white sugar
4 large eggs, room temperature
¾ cup coconut milk
8 ounces cultured coconut milk (coconut milk yogurt)
¼ cup gluten-free all-purpose baking flour
1 tablespoon gluten-free vanilla extract

Directions

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

Tips

You can use butter instead of margarine. If gluten isn't an issue, you can use graham crackers instead of gingersnaps.

Look for coconut milk and yogurt in your supermarket's dairy aisle. I have an allergy to soy, but I bet soy milk and yogurt would work just as well in this recipe.

If you 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.

Nutrition Facts (per serving)

558	Calories
35g	Fat
43g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 558
% Daily Value *
Total Fat 35g	45%
Saturated Fat 20g	101%
Cholesterol 114mg	38%
Sodium 504mg	22%
Total Carbohydrate 43g	16%
Dietary Fiber 2g	5%
Total Sugars 27g
Protein 20g
Vitamin C 0mg	1%
Calcium 238mg	18%
Iron 2mg	11%
Potassium 174mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.