Light Yogurt Cheesecake with Strawberry Sauce

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.

For the cream, stir the Greek yogurt, sour cream, lime zest, vanilla extract, and 4 tbsp honey until smooth in a large bowl.