Chevre Cheesecake Recipe - Allrecipes.com
Chevre Cheesecake Recipe
  • READY IN 7+ hrs

Chevre Cheesecake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch cheesecake Change Servings
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  • PREP

    40 mins
  • COOK

    1 hr
  • READY IN

    7 hrs 40 mins

Directions

  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.
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Footnotes

  • Cook's Notes:
  • I have an allergy to soy, but I bet soy milk and yogurt would work just as well as coconut milk. Coconut milk can be found by soy milk and coconut yogurt can be found by regular yogurt in the dairy aisle in some supermarkets.
  • I 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. You can prepare a regular graham cracker crust if gluten isn't an issue, and use butter instead of margarine.
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Reviews More Reviews

Oct 05, 2013

I used a regular graham crust and regular vanilla yoghurt. I added a tbsp of lemon juice and used the inside of two small vanilla beans (bulk barn style),in place of vanilla extract, and a couple drops of lemon flavouring. The lemon juice cuts down the "goat" flavour. Without lemon juice, you can still taste the "goat". Excellent recipe overall and two thumbs up to MATHGOD for trying it in the first place.

 
Dec 21, 2013

This was great. One would never know it wasn't a standard cheesecake. I used light coconut milk and cultured goat milk. I threw some chocolate chips on top. YUM!

 

5 Ratings

Nov 27, 2014

Very easy to make but very expensive. Was excellent. Young grandson didn't even notice it had goat cheese. Had more of a lemon flavor then I expected. Had to use coconut oil in place of butter due to milk allergy.

 
Jul 17, 2014

This is BETTER than the real stuff! Wowsers! Simply fab!

 
Dec 19, 2013

This was a delightful recipe! I loved it! I used a nut crust instead of a cookie crust, and followed the rest of the recipe and it was superb! For a family of non-dairy eaters, it was hitting the jackpot! I also have experimented with making it into a pumpkin cheesecake (taking some of the base and adding pumpkin and pumpkin pie spice to it); it worked fine, but the original still is our favorite.

 

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Nutrition

  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 34.9 g
  • 54%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 504 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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