To make this plant-based, user dairy-free yogurt and replace the eggs with flaxseed egg or chia egg.The cake using Farmer cheese is a bit milder in flavor than the yogurt-based cake. The yogurt cake has a tangy taste to it and it has more moisture in it, so it takes just a few minutes more to bake.
Lightly grease the inside ring surface of an 8-inch springform pan with coconut oil and place parchment paper on the bottom.
Combine the crust ingredients in a food processor and pulse for several seconds until the dough forms. You can blend all the ingredients together in a bowl.
Place the dough on the bottom of the springform pan and flatten it out with your hands.
Place the pan in the oven and bake for 8 minutes.
Place all the filling ingredients in a bowl and blend well with a whisk.
Let the baked crust cool for 5 minutes and then add the filling on top and bake for 40 minutes or until the center is firm.
Cool to room temperature and place the cheesecake in the refrigerator or freezer for a few hours. Before you remove the ring of the pan, take a knife and run it around the outer edge of the cake to insure it doesn't stick to the sides.