Buy all ingredients right below the recipe
INGREDIENTS
- 150 ml water
- 5 gelatin sheets
- 80 g butter (melted)
- 500 g white Greek yogurt (0 % fat)
- 100 g sour cream (12 % fat)
- Zest of 1 lime
- 1 teaspoon vanilla extract
- 4 tablespoons honey
- 250 g almond flour (ground almonds)
INGREDIENTS FOR THE SAUCE
- 250 g fresh strawberries
- 3 tablespoons honey
INSTRUCTIONS
- 1First, 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.
- 2Meanwhile, prepare the base. In a bowl, combine almond flour and melted butter and mix. Spread the resulting mixture evenly over the entire bottom of the prepared cake tin. Carefully press the mixture down with a glass so that it is approximately 0.5 cm high and there are no gaps.
- 3Then prepare the yogurt mixture. In a larger bowl, combine yogurt, sour cream, lime zest, vanilla extract, and honey. Mix the resulting mixture again so that all ingredients are well combined.
- 4Next, 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 dissolved. Then stir the dissolved gelatin into the prepared yogurt mixture.
- 5Finally, pour the yogurt mixture with gelatin over the almond base in the cake tin. Place the prepared yogurt cheesecake in the refrigerator for at least 8 hours.
- 6After the time has elapsed, remove the chilled cheesecake from the tin, cut into individual portions, and serve.
INSTRUCTIONS FOR THE SAUCE
- 1Blend the strawberries until smooth using an immersion blender with 3 tablespoons of honey.
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