Chevre Cheesecake

Ingredients

• 0.8 cup coconut milk 
• 8 ounces cultured coconut milk coconut milk yogurt
• 4  eggs room temperature
• 0.3 cup baking flour gluten-free all-purpose
• 7 ounces gingersnap cookies gluten-free crushed finely
• 0.3 cup butter melted
• 1 tablespoon vanilla extract gluten-free
• 1.5 cups sugar white

Equipment

• bowl
• frying pan
• baking paper
• oven
• hand mixer
• springform pan

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.
4. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next.
5. Mix in coconut milk.
6. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
7. 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.