Yogurt Cheesecake with Strawberry Sauce

First, line a springform pan (Ø 20 cm) with baking paper. In a small bowl, mix 100 ml of water with the gelatin sheets and let them swell.

For the base, combine the almond flour with the melted butter in a bowl. Spread the mixture evenly on the bottom of the prepared pan and press down firmly with a glass to create a seamless layer about 0.5 cm high.

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