*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.
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!
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.
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!
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.
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.
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.
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.
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