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Light Yogurt Cheesecake with Strawberry Sauce
(0)
Under an hour
Gurkerl Küche
Ein herrlich leichter und erfrischender Joghurt-Cheesecake, der ganz ohne Backen auskommt. Der knusprige Boden aus Mandelmehl bildet die perfekte Basis für die cremige Joghurt-Topfen-Füllung mit einem Hauch von Limette. Gekrönt wird das Ganze von einer fruchtigen, selbstgemachten Erdbeersauce. Ein idealer, gesunder Dessert-Traum für warme Sommertage!
Preparation method
Preparation & Base
First, line a springform pan (Ø 20 cm) with baking paper. In a small bowl, mix 100 ml water with the gelatin sheets and let them swell for approx. 5-10 minutes.
Meanwhile, prepare the base. Mix the almond flour well with the melted butter in a bowl. Spread the mixture evenly on the bottom of the prepared pan and press firmly with a glass to create a continuous layer about 0.5 cm high.
Yogurt Filling
For the cream, stir the Greek yogurt, sour cream, lime zest, vanilla extract, and 4 tbsp honey until smooth in a large bowl.
Chef's tip
For an extra fine touch, you can strain the strawberry sauce through a sieve to remove the small seeds.
Make sure the gelatin is completely dissolved in the water before stirring it into the cold yogurt mixture to prevent lumps from forming.
Ingredients
Nutritional values
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