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Beat the eggs at high speed for at least 4 minutes until you get a fluffy consistency.
Mix gelatine with water and add it to the eggs. Let your mixer unify it.
Add goat or sheep yoghurt and keep mixing.
Add baking powder, sea salt and mahlep (or any spice of your choice) and keep mixing.
Now slowly, spoon by spoon, keep adding grated goat cheese. Mix until it's nicely unified.
Grease the bundt pan and sprinkle with some Keto friendly-flour. You don't have to do this if you are using a silicone mould.
Bake at 170ºC (340ºF) for 50 minutes.
Serve when the cheesecake is cooled down at least halfway.