Yogurt cheesecake with strawberry sauce | Easy and healthy dessert

Line a 20 cm diameter cake tin with baking paper. Pour 100 ml of water into a small bowl, add the gelatin sheets, and let them swell.

Prepare the base: in a bowl, mix the almond flour with the melted butter. Spread the mixture evenly over the bottom of the cake tin, and press it down firmly with the bottom of a glass to form a compact layer about 0.5 cm thick.

For the cream, in a large bowl, mix together the Greek yogurt, sour cream, grated lime zest, vanilla extract, and 4 tablespoons of honey. Mix thoroughly until a homogeneous cream is formed.