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Dairy
Easy
8 Servings
Allergens 
1 Hour, 10 Minutes
Diets
You’ll still be sneaking another slice of this cake…but at least it’s not a high calorie, fat-laden version. Farmer’s cheese is naturally low in fat and xylitol helps cut out the sugar completely. Using reduced-fat cream cheese also helps cut the fat by more than half. The crust is also a more wholesome (low sugar, no butter) version. Yum! I’ve decorated my cake with fresh fruit and unsweetened coconut. You can decorate as you please, but keep it light! For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
4 ounces pecans
5 low-fat graham crackers
3 tablespoons oil, such as Gefen Canola Oil
1 tablespoon Haddar Brown Sugar
16 ounces reduced-fat whipped cream cheese
8 ounces farmer’s cheese
3/4 cup xylitol
2 eggs
2 teaspoons Gefen Vanilla
2 and 1/2 teaspoons Tuscanini Lemon Juice
fresh fruit
shredded unsweetened coconut
Preheat the oven to 350 degrees Fahrenheit. Line a 10-inch springform pan with Gefen Parchment Paper.
In the bowl of a food processor, combine pecans, graham crackers, oil, and brown sugar. Blend until fine crumbs form.
Press mixture into the bottom of the prepared pan. Bake for five to seven minutes. Remove from oven to cool.
In a large bowl, combine cream cheese, farmer’s cheese, xylitol, eggs, vanilla, and lemon juice. Using an immersion blender, puree mixture until smooth. (You can also use a regular blender.)
Pour cheese batter over crust. Bake for 40 minutes. Turn off oven heat and let cake remain in the oven for 10 additional minutes.
Garnish with fruit and coconut. Alternatively, you can use sugar-free caramel (to keep it light), some dark chocolate shavings, or a drizzle of raspberry sauce.
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