Chevre Cheesecake

Chevre Cheesecake

3 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    7 h 40 m
MATHGOD
Recipe by  MATHGOD

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch cheesecake

Directions

  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.

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Reviews (3)

Rate This Recipe
Veronica17
2

Veronica17

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.

BRAGEL
1

BRAGEL

This was great. One would never know it wasn't a standard cheesecake. I used light coconut milk and cultured goat milk. I threw some chocolate chips on top. YUM!

Elizabeth
1

Elizabeth

This was a delightful recipe! I loved it! I used a nut crust instead of a cookie crust, and followed the rest of the recipe and it was superb! For a family of non-dairy eaters, it was hitting the jackpot! I also have experimented with making it into a pumpkin cheesecake (taking some of the base and adding pumpkin and pumpkin pie spice to it); it worked fine, but the original still is our favorite.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 556 cal
  • 28%
  • Fat
  • 34.9 g
  • 54%
  • Carbs
  • 43 g
  • 14%
  • Protein
  • 19.9 g
  • 40%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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