Chevre Cheesecake

Chevre Cheesecake

7
MATHGOD 0

"A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the REAL STUFF. At a recent party my husband mentioned that he had not had cheesecake for 20 years because of his allergies so this became my goal and voila! Enjoy!"

Ingredients 7 h 40 m {{adjustedServings}} servings 548 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
  2. Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
  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.
  4. Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.
Tips & Tricks
Best No-Bake Cheesecake

See how to make a quick-and-easy cheesecake.

Sweet Potato Cheesecake

This dessert tastes like a combination of cheesecake and sweet potato pie.

Footnotes

  • Cook's Notes:
  • I have an allergy to soy, but I bet soy milk and yogurt would work just as well as coconut milk. Coconut milk can be found by soy milk and coconut yogurt can be found by regular yogurt in the dairy aisle in some supermarkets.
  • I don't like to buy expensive gluten-free flour; you can go to a store with a good bulk section and mix your own. I find rice flour mixed with oat flour is a good substitute for all-purpose flour in most recipes. You can prepare a regular graham cracker crust if gluten isn't an issue, and use butter instead of margarine.
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Reviews 7

  1. 7 Ratings

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Veronica17
10/5/2013

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.

Sharon
11/27/2014

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.

Donna L
7/17/2014

This is BETTER than the real stuff! Wowsers! Simply fab!