Gluten-Free Chèvre Cheesecake

Follow our step-by-step guide on how to make Gluten-Free Chèvre Cheesecake.

1. Step 1

   Begin by preheating your oven to a cozy 300°F (150°C).

2. Step 2

   Take a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal later.

3. Step 3

   In a mixing bowl, blend crushed gingersnap cookies with melted margarine until the mixture is cohesive.

4. Step 4

   Firmly press this delightful crumb blend into the bottom of your prepared springform pan, then pop it into the freezer to set while you work on the filling.

5. Step 5

   In a large bowl, whip together chèvre and sugar using an electric mixer until the texture is luxuriously smooth and creamy.

6. Step 6

   Introduce the eggs one at a time, ensuring each is well incorporated before adding the next.

7. Step 7

   Once the eggs are blended in, pour in the coconut milk and mix until fully combined.

8. Step 8

   Gently fold in coconut yogurt, gluten-free flour, and vanilla extract, taking care not to overmix—this is key for a light cheesecake.

9. Step 9

   Pour the luscious cheesecake batter over the chilled gingersnap crust, smoothing the top with a spatula for a polished finish.

10. Step 10

    Bake your cheesecake in the preheated oven for one hour.

11. Step 11

    After baking, turn off the oven and let the cheesecake cool inside with the door closed for at least two hours; this gradual cooling helps prevent cracks.

12. Step 12

    Once cooled, transfer the cheesecake to the refrigerator and let it chill for an additional four to six hours to achieve the perfect set.

13. Step 13

    When ready to serve, slice into this creamy delight and enjoy the harmonious blend of flavors.