Lisbet loves cooking and, in contrast with myself, she respects the guideline of the recipe. A good reason to ask her to prepare us some lovely cheese cake.
Start with the dough. For a small spring form, mix 175 grams of almond flour with 1 egg, 2 table spoons of coconut oil or normal butter, 25 grams of brown sugar. Put on baking paper in a medium sized (18 cm) spring form. Create the shape of your cake. Press the dough equally on the paper. Put in the oven at 180° for 15 mins. Cool down. This can be done a day in advance.
Put 5 sheets gelatin in cold water. Mix 500 grams of low fat Greek yoghurt with 200 ml of real cream. Add a few drops of stevia (taste to find your prefered sweetness) and the zeste of 1 lime. Remove the gelatin from the water. Squeeze the extra water out of the sheets and add to 4 table spoons of hot water to dissolve the gelatin completely. Add the yoghurt to the gelatin and mix gently. Pour the mixture in the dough. Store in the fridge for at least 3h.
Decorate the cake with summer fruit and enjoy the freshness! 6 portions of the best summer cheese cake ever!