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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gluten gingersnap cooky	7	ounces	crushed free	176.5167	0.0	39.27	0.9917
margarine	1/4	cup	melted	405.51599999999996	0.5076	0.5076	45.402
chevre goat cheese	2	pounds	soft	176.5167	0.0	39.27	0.9917
white sugar	1 1/2	cups		1161.0	299.94	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
coconut milk	3/4	cup		414.0	9.972000000000001	4.122	42.912
coconut milk yogurt	8	ounces	cultured	176.5167	0.0	39.27	0.9917
gluten vanilla extract	1	tablespoon	free	176.5167	0.0	39.27	0.9917
gluten purpose baking flour	1/4	cup	free	176.5167	0.0	39.27	0.9917

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.