Published Sep 14, 2018
Category : Low-sodium
Type : Dessert
Difficulty : Intermediate
Directions : 40 minutes
Cooking time : 1 minute
Price range : Just right
Ingredients 1 Number of people
+ 7 ounces gluten-free gingersnap cookies, finely crushed
+ 1/4 cup margarine, melted
+ 2 pounds chevre (soft goat cheese) at room temperature
+ 1 1/2 cups white sugar
+ 4 eggs, room temperature
+ 3/4 cup coconut milk
+ 8 ounces cultured coconut milk (coconut milk yogurt)
+ 1 tablespoon gluten-free vanilla extract
+ 1/4 cup gluten-free all-purpose baking flour
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.
Per Serving: 557 calories; 34.9 g fat; 43.3 g carbohydrates; 19.9 g protein; 114 mg cholesterol; 504 mg sodium.