Some of you might love this one, this cheesecake is a gluten-free, soy-free and cow dairy-free, It is a New York cheesecake that has a decadent texture that you will love and may be your new favorite!
Preparation Time: 40 mins
Cook: 1 hr
Additional: 6 hrs
Servings: 12
Ingredients.
- 7 ounces gluten-free gingersnap cookies, finely crushed
- 1/4 cup margarine, melted
- 2 pounds chevre (soft goat cheese) at room temperature
- 1 ½ cups white sugar
- 4 eggs, room temperature
- 3/4 cup coconut milk
- 8 ounces cultured coconut milk (coconut milk yogurt)
- 1 tablespoon gluten-free vanilla extract
- 1/4 cup gluten-free all-purpose baking flour
Preparation.
Step 1.
Preheat the oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
Step 2.
Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
Step 3.
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.
Step 4.
Pour cheesecake batter into a chilled crust and bake in a preheated oven for 1 hour. Turn the oven off and allow the cake to cool in the oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.
