Description
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 ounces gluten-free gingersnap cookies, finely crushed
- ¼ cup margarine, melted
- 2 pounds chevre (soft goat cheese) at room temperature
- 1 ½ cups white sugar
- 4 eggs, room temperature
- ¾ cup coconut milk
- 8 ounces cultured coconut milk (coconut milk yogurt)
- 1 tablespoon gluten-free vanilla extract
- ¼ cup gluten-free all-purpose baking flour
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
- 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.
- 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.
- 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.
Prep Time: 40 mins
Cook Time: 1 hr
Total Time: 7 hrs 40 mins
Servings: 12