Yogurt Cheesecake with Strawberry Sauce

Line a cake pan (Ø 20 cm) with baking paper. In a small bowl, pour 100 ml of still water, add the gelatin sheets, and let them hydrate according to the package instructions.

Prepare the crust: mix the almond flour with the melted butter until you get a homogeneous mixture. Distribute the mixture evenly on the bottom of the cake pan, pressing firmly with the bottom of a glass to create a compact layer of approximately 0.5 cm, without gaps.

In a large bowl, mix the Greek yogurt, fermented sour cream, grated lime zest, vanilla extract, and 4 tablespoons of honey. Mix the composition well until smooth.