Chevre Cheesecake

Published Sep 14, 2018

Chevre Cheesecake

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.

From: www.Allrecipes.com

1 comment

on 10/10/20

That looks like green noodles and tomatoes and spinach leaves not dessert

You will also like

See the recipe
Christmas Log

Christmas Log

See the recipe
See the recipe
See the recipe