Chevre Cheesecake

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!

Step: 1

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

Step: 2

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

Step: 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.

Step: 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.

Per Serving: 558 calories; protein 19.9g; carbohydrates 43.3g; fat 34.9g; cholesterol 114.3mg; sodium 503.6mg.

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