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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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

557 calories; 34.9 g total fat; 114 mg cholesterol; 504 mg sodium. 43.3 g carbohydrates; 19.9 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2015
I substituted regular homemade pie crust at the bottom of my springform pan. I substituted 1 cup turbinado sugar and fresh goat milk yogurt & goat milk for the coconut liquids. Turns out great every time. An awesomely flavorful dessert solution for our abundant Nubian goat milk flow this spring! Read More
(20)

Most helpful critical review

Rating: 1 stars
08/26/2017
very disappointed. I made this for my mom with a dairy allergy but it was a mess. I've made many dairy cheesecakes in the past and was concerned about the cooking instructions in this recipe. It was no ways near cooked in the centre really only the outer edge is edible. Such a waste of time and money. Read More
(1)
23 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/07/2015
I substituted regular homemade pie crust at the bottom of my springform pan. I substituted 1 cup turbinado sugar and fresh goat milk yogurt & goat milk for the coconut liquids. Turns out great every time. An awesomely flavorful dessert solution for our abundant Nubian goat milk flow this spring! Read More
(20)
Rating: 5 stars
05/07/2015
I substituted regular homemade pie crust at the bottom of my springform pan. I substituted 1 cup turbinado sugar and fresh goat milk yogurt & goat milk for the coconut liquids. Turns out great every time. An awesomely flavorful dessert solution for our abundant Nubian goat milk flow this spring! Read More
(20)
Rating: 5 stars
10/05/2013
I used a regular graham crust and regular vanilla yoghurt. I added a tbsp of lemon juice and used the inside of two small vanilla beans (bulk barn style) in place of vanilla extract and a couple drops of lemon flavouring. The lemon juice cuts down the "goat" flavour. Without lemon juice you can still taste the "goat". Excellent recipe overall and two thumbs up to MATHGOD for trying it in the first place. Read More
(11)
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Rating: 5 stars
02/15/2015
This cheesecake was a hit with my family and friends. Yes even my 9yr old and 5yr old picky eaters couldn't even tell it wasn't a regular cheesecake. I didn't tell anyone it was goat cheese before they ate it and they could tell a slight difference but it was good different. My boyfriend is allergic to a lot of foods. Not epi-pen allergic but very sensitive to many: soy dairy eggs peanut butter gluten and corn. He likes goat cheese and uses it a lot so I thought I'd try a goat cheese cheesecake because he loves cheesecake. I found this recipe and it turned out perfect! I did have to modify it but it still worked out great. I used duck eggs instead of eggs and used a almond meal crust with coconut butter vanilla and organic coconut sugar in place of regular sugar. We try to cut back on the sugar. I also used light coconut milk. I made the compote with frozen berries and served with fresh as well. I could never make anything like this without a recipe and thank you for making yours availble! Read More
(10)
Rating: 5 stars
12/05/2015
Goat cheese is MUCH cheaper (about 50% less) at a warehouse store like Costco. Thank you for your positive reviews! Read More
(3)
Rating: 5 stars
12/21/2013
This was great. One would never know it wasn't a standard cheesecake. I used light coconut milk and cultured goat milk. I threw some chocolate chips on top. YUM! Read More
(3)
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Rating: 5 stars
12/19/2013
This was a delightful recipe! I loved it! I used a nut crust instead of a cookie crust and followed the rest of the recipe and it was superb! For a family of non-dairy eaters it was hitting the jackpot! I also have experimented with making it into a pumpkin cheesecake (taking some of the base and adding pumpkin and pumpkin pie spice to it); it worked fine but the original still is our favorite. Read More
(3)
Rating: 5 stars
11/27/2014
Very easy to make but very expensive. Was excellent. Young grandson didn't even notice it had goat cheese. Had more of a lemon flavor then I expected. Had to use coconut oil in place of butter due to milk allergy. Read More
(3)
Rating: 4 stars
12/24/2014
This cheesecake was very good and my husband loved it. I would probably only make this for very special occasions because the flavor is very similar to regular New York style cheesecake and the cost is so much more expensive. Not to mention it was difficult to find cultured coconut milk (only Trader Joe's had it) so it turned into a big project. Read More
(3)
Rating: 5 stars
07/17/2014
This is BETTER than the real stuff! Wowsers! Simply fab! Read More
(2)
Rating: 1 stars
08/26/2017
very disappointed. I made this for my mom with a dairy allergy but it was a mess. I've made many dairy cheesecakes in the past and was concerned about the cooking instructions in this recipe. It was no ways near cooked in the centre really only the outer edge is edible. Such a waste of time and money. Read More
(1)