Ingredients
12
12 servings
- •7 ounces gluten-free gingersnap cookies, finely crushed
- •0.25 cup margarine, melted
- •2 pounds chevre (soft goat cheese) at room temperature
- •1.5 cups white sugar
- •4 large eggs, room temperature
- •0.75 cup coconut milk
- •8 ounces cultured coconut milk (coconut milk yogurt)
- •0.25 cup gluten-free all-purpose baking flour
- •1 tablespoon gluten-free vanilla extract
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.
Nutritional Facts
Per 12 servings
- Calories: 558
- Carbohydrate: 43g
- Fat: 35g
- Fiber: 2g
- Protein: 20g
- Sugar: 27g
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