Chevre Cheesecake

Name: Chevre Cheesecake
Prep time: 7 h 40 min
Cook time: 7 h 40 min
Total time: 7 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters coconut milk; 227 grams cultured coconut milk (coconut milk yogurt); 4 eggs, room temperature; 59 milliliters gluten-free all-purpose baking flour; 198 grams gluten-free gingersnap cookies, finely crushed; 59 milliliters margarine, melted; 1 Tbsp gluten-free vanilla extract; 355 milliliters white sugar

Chevre Cheesecake might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 442 calories, 6g of protein, and 23g of fat per serving. This recipe serves 8. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up coconut milk, cultured coconut milk, baking flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 7 hours and 40 minutes.

Instructions

Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.

Equipment you will use

Baking Paper

Springform Pan

Oven

Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.

Ingredients you will need

Gingersnap Crumbs

Margarine

Equipment you will use

Frying Pan

Beat chevre and sugar with an electric mixer in a large bowl until smooth.

Ingredients you will need

Goat Cheese

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next.

Ingredients you will need

Cheese

Egg

Mix in coconut milk.

Ingredients you will need

Coconut Milk

Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.

Ingredients you will need

Gluten Free Flour

Vanilla Extract

Coconut

Yogurt

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.

Ingredients you will need

Crust