Gluten free goat's cheese cheesecake

    (14)
    7 hours 40 min

    A New York-style baked cheesecake made with (gluten free) ginger nut biscuits and soft goat's cheese.


    1 person made this

    Ingredients
    Serves: 12 

    • 200g gluten-free ginger nut biscuits, finely crushed
    • 55g butter or margarine, melted
    • 900g soft goat's cheese (chevre) at room temperature
    • 300g caster sugar
    • 4 eggs, room temperature
    • 180ml coconut milk
    • 225g natural coconut milk yoghurt or soya yoghurt
    • 1 tablespoon gluten-free vanilla extract
    • 35g gluten-free flour

    Method
    Prep:40min  ›  Cook:1hr  ›  Extra time:6hr chilling  ›  Ready in:7hr40min 

    1. Preheat oven to 150 C / Gas 3. Line bottom of a 23cm springform cake tin with baking paper.
    2. Combine ginger nut biscuit crumbs with melted margarine; mix well. Press crumb mixture into bottom of prepared tin; place tin in the freezer.
    3. Beat goat's cheese 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 yoghurt, vanilla extract and gluten free flour; mix just until incorporated.
    4. Pour cheesecake mixture into chilled base and bake in preheated oven for 1 hour. Turn oven off and allow cheesecake 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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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    by
    12

    I substituted regular homemade pie crust at the bottom of my springform pan. I substituted 1 cup turbinado sugar, and fresh goat milk yogurt & goat milk for the coconut liquids. Turns out great every time. An awesomely flavorful dessert solution for our abundant Nubian goat milk flow this spring!  -  27 Apr 2015  (Review from Allrecipes US | Canada)

    by
    7

    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.  -  05 Oct 2013  (Review from Allrecipes US | Canada)

    by
    6

    This cheesecake was a hit with my family and friends. Yes even my 9yr old and 5yr old picky eaters couldn't even tell it wasn't a regular cheesecake. I didn't tell anyone it was goat cheese before they ate it and they could tell a slight difference but it was good different. My boyfriend is allergic to a lot of foods. Not epi-pen allergic but very sensitive to many: soy, dairy, eggs, peanut butter, gluten, and corn. He likes goat cheese and uses it a lot so I thought I'd try a goat cheese cheesecake because he loves cheesecake. I found this recipe and it turned out perfect! I did have to modify it but it still worked out great. I used duck eggs instead of eggs and used a almond meal crust with coconut butter, vanilla, and organic coconut sugar in place of regular sugar. We try to cut back on the sugar. I also used light coconut milk. I made the compote with frozen berries and served with fresh as well. I could never make anything like this without a recipe and thank you for making yours availble!  -  15 Feb 2015  (Review from Allrecipes US | Canada)

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