Yogurt Cheesecake

12 SERVINGS

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INGREDIENTS

150 ml of water
5 gelatin sheets
80 g of butter (melted)
500 g of white Greek yogurt (0% fat)
100 g of sour cream (12% fat)
Zest of 1 lime
1 teaspoon of vanilla extract
4 tablespoons of honey
250 g of almond flour (ground almonds)

INGREDIENTS FOR THE SAUCE

250 g of fresh strawberries
3 tablespoons of honey

INSTRUCTIONS

1
First, line a cake tin (Ø 20 cm) with baking paper and prepare a small bowl. Pour 100 ml of water into the bowl, add the gelatin sheets, and let them swell.
2
Meanwhile, prepare the crust. Place the almond flour and melted butter in a bowl and mix. Spread the resulting mixture evenly over the entire bottom of the prepared cake tin. Press the mixture down carefully with a glass so that it is about 0.5 cm high and there are no gaps.
3
Then prepare the yogurt mixture. In a larger bowl, mix yogurt, sour cream, lime zest, vanilla extract, and honey. Mix the resulting mixture again to combine all the ingredients well.
4
Next, bring 50 ml of water to a boil in a saucepan over medium heat. Once the water is hot, stir in the swollen gelatin and heat over low heat until it dissolves. Then stir the dissolved gelatin into the prepared yogurt mixture.
5
Finally, pour the yogurt mixture with gelatin onto the almond crust in the cake tin. Place the prepared yogurt cheesecake in the refrigerator for at least 8 hours.
6
After the time has elapsed, remove the chilled cheesecake from the tin, cut it into individual portions, and serve.

INSTRUCTIONS FOR THE SAUCE

1
Blend the strawberries until smooth using a hand blender with 3 tablespoons of honey.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.