Lemon coconut cheesecake with Greek yoghurt

Name: Lemon coconut cheesecake with Greek yoghurt
Cook time: 40 min
Total time: 40 min
Yield: 25
Ingredients: 100 g Cashew nuts; 400 g dried dates; 100 g + 2-3 tablespoons grated coconut; 6 TABLESPOONS Lime juice; 8 sheets Gelatine; 600 g Greek cream yoghurt; 500 g Cream curd; 125 g liquid honey; 200 g Whipped cream; 7-10 Tbsp Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 25

100 g Cashew nuts
400 g dried dates
100 g + 2-3 tablespoons grated coconut
6 TABLESPOONS Lime juice
8 sheets Gelatine
600 g Greek cream yoghurt
500 g Cream curd
125 g liquid honey
200 g Whipped cream
7-10 Tbsp Oil

Directions

1
Roast the cashew nuts in a pan without fat, take them out and let them cool down. Cut dates roughly into pieces, put them into a universal chopper with 100 g grated coconut, cashew nuts and 4 tbsp lime juice. Finely chop everything. Spread the bottom of a square springform pan (24 x 24 cm) thinly with oil. Add date mixture and press to a flat bottom
2
Soak gelatine in cold water. Stir yoghurt, cream quark, honey and 2 tablespoons lime juice until smooth. Squeeze gelatine well, dissolve carefully. Stir some of the cream into the gelatine, then stir everything into the cream. Put it in a cold place. Whip the cream until stiff. When the cream starts to gel, fold in the cream. Spread the cream on the date base and smooth it down. Chill for at least 4 hours
3
Carefully remove the cheesecake from the mould. Sprinkle with 2-3 tbsp. grated coconut. Cut into cubes and serve
4
waiting time approx. 4 hours