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Do you love cheesecake, but can’t eat it because of a dietary restriction? Looking for a healthier alternative to the cheesecake that you love? Or have you ever just wanted to make a delicious dessert that everyone can enjoy? Has it ever crossed your mind that you can make a cheesecake that’s gluten-free, and soy-free. This recipe is not only allergy friendly but also health friend.

This cheesecake is a healthier alternative because it eliminates some unhealthy elements like gluten and cow-based dairy. This cheesecake is perfect for any party or social gathering. Because it takes out all of the worries making sure that there is something that almost everyone will be able to enjoy. The texture and taste are almost identical to regular cheesecake.
• 7 ounces gluten-free gingersnap cookies, finely crushed
1/4 cup margarine, melted
2 pounds chevre (soft goat cheese) at room temperature
1 1/2 cups white sugar
4 eggs, room temperature
3/4 cup coconut milk
8 ounces cultured coconut milk (coconut milk yogurt)
1 tablespoon gluten-free vanilla extract
1/4 cup gluten-free all-purpose baking flour

Prep time: 40 min
Cook time:
1 Hour
Ready in about 7 hours and 40 min

• Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch spring form pan with parchment paper.
• Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
• 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.
• Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow the cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.
• Looking to replace the eggs in the recipe try either chickpea flour or silken tofu
• substitute: mix 3 tablespoons of chickpea flour with 3 tablespoons of water for each egg until creamy and thick
• substitute: add 1/4 cup plain silken tofu for each egg. Note in most cases the tofu will make the batter too thick. So, you will want to add ½ a teaspoon of baking soda to counteract

When looking to find a dessert that everyone can enjoy look no further than this delicious cheesecake alternative. Without sacrificing any of the flavors or textures that we all know and love.

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