Name: Chèvre Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Gluten-free gingersnap cookies, finely crushed - 7 ounces; Margarine, melted - ¼ cup; Chevre (soft goat cheese) at room temperature - 2 pounds; White sugar - 1 ½ cups; Eggs, room temperature - 4 large; Coconut milk - ¾ cup; Cultured coconut milk (coconut milk yogurt) - 8 ounces; Gluten-free all-purpose baking flour - ¼ cup; Gluten-free vanilla extract - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chèvre Cheesecake

1. Gluten-free gingersnap cookies, finely crushed - 7 ounces

2. Margarine, melted - ¼ cup

3. Chevre (soft goat cheese) at room temperature - 2 pounds

4. White sugar - 1 ½ cups

5. Eggs, room temperature - 4 large

6. Coconut milk - ¾ cup

7. Cultured coconut milk (coconut milk yogurt) - 8 ounces

8. Gluten-free all-purpose baking flour - ¼ cup

9. Gluten-free vanilla extract - 1 tablespoon

How to cook deliciously - Chèvre Cheesecake

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.