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Goat Cheese Cheesecake

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
450 min
SERVINGS
12 servings
Dessert U.S.
Goat Cheese Cheesecake
Ingredients
  • 7 ounces gluten-free gingersnap cookies, finely crushed
  • 1/4 cup margarine, melted
  • 2 pounds chevre (soft goat cheese) at room temperature
  • 1 1/2 cups white sugar
  • 4 large eggs, room temperature
  • 3/4 cup coconut milk
  • 8 ounces cultured coconut milk (coconut milk yogurt)
  • 1/4 cup gluten-free all-purpose baking flour
  • 1 tablespoon gluten-free vanilla extract
Instructions
1
Preheat your oven to the desired temperature, 300 degrees F (150 degrees C), by turning the dial or pressing the button on your oven's control panel.
2
Next, take a sheet of parchment paper and place it at the bottom of a 9-inch springform pan, ensuring it covers the entire surface.
3
In a separate bowl, combine crushed gingersnap cookies and melted margarine using a spoon or whisk until they form a cohesive mixture. Press this crumbly mixture firmly into the prepared pan and place it in the freezer to chill.
4
In a large mixing bowl, use an electric mixer to blend soft cheese and sugar until they achieve a smooth consistency. Gradually add eggs one at a time, mixing well after each addition to incorporate them fully.
5
Mix in coconut milk and then add coconut yogurt, flour, and a hint of vanilla extract until just combined. Pour the batter into the chilled crust.
6
Place the cheesecake in a preheated oven and bake for 1 hour.
7
Turn off the oven, keep the door closed, and allow the cheesecake to cool down inside for at least 2 hours.
8
Refrigerate the cheesecake for an additional 4 to 6 hours before serving.