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

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.