This gluten-free, soy-free, New York cheesecake is made with goat cheese instead of cream cheese. At a recent party, my husband mentioned he had not had cheesecake for 20 years because of his allergies, so I developed this recipe. It’s so decadent and creamy — I’ve served it several times and nobody has noticed the substitution!
Prep Time::30 mins
Cook Time:: 1 hr
Additional Time:: 6 hrs
Total Time:: 7 hrs 30 mins
Servings::12
Yield::1 9-inch cheesecake
Ingredients
7 ounces gluten-free gingersnap cookies, finely crushed
¼ cup margarine, melted
2 pounds chevre (soft goat cheese) at room temperature
1 ½ cups white sugar
4 large eggs, room temperature
¾ cup coconut milk
8 ounces cultured coconut milk (coconut milk yogurt)
¼ cup gluten-free all-purpose baking flour
1 tablespoon gluten-free vanilla extract
Directions
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.
Cook’s Note
You can use butter instead of margarine. If gluten isn't an issue, you can use graham crackers instead of gingersnaps.
Look for coconut milk and yogurt in your supermarket's dairy aisle. I have an allergy to soy, but I bet soy milk and yogurt would work just as well in this recipe.
If you don't like to buy expensive gluten-free flour, you can go to a store with a good bulk section and mix your own. I find rice flour mixed with oat flour is a good substitute for all-purpose flour in most recipes.