Yoghurt cheesecake with date cashew base

Name: Yoghurt cheesecake with date cashew base
Cook time: 45 min
Total time: 45 min
Yield: 25
Ingredients: 7-10 Tbsp Oil; 100 g Cashew nuts; 7 sheets white gelatine; 400 g dried dates; 100 g + 2-3 tablespoons grated coconut; 6 TABLESPOONS Lime juice; 600 g Greek yoghurt (10 % fat); 500 g cream quark (40 % fat); 125 g liquid honey; 200 g Whipped cream

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 25

7-10 Tbsp Oil
100 g Cashew nuts
7 sheets white gelatine
400 g dried dates
100 g + 2-3 tablespoons grated coconut
6 TABLESPOONS Lime juice
600 g Greek yoghurt (10 % fat)
500 g cream quark (40 % fat)
125 g liquid honey
200 g Whipped cream

Directions

1
Spread the bottom of a square springform pan (24 x 24 cm) thinly with oil. Roast the cashew nuts in a pan without fat, take them out and let them cool down. Soak gelatine in cold water.
2
Cut the dates into coarse pieces and finely chop them with cashew nuts, 100 g coconut flakes and 4 tbsp lime juice in the universal chopper (alternatively chop very finely with a large kitchen knife).
3
Put the date mix into the springform pan and press to a flat bottom.
4
For the cream, stir yoghurt, quark, honey and 2 tablespoons lime juice until smooth. Squeeze out the gelatine and dissolve in a small saucepan at very low heat. First stir 4 tbsp. yoghurt cream into the gelatine, then stir everything into the rest of the yoghurt cream.
5
Chill for about 15 minutes until the cream begins to gel. Whip the cream until stiff and fold into the cream. Spread the cream evenly on the date base. Chill for at least 4 hours, preferably overnight.
6
Loosen yoghurt cheesecake from the mould. Sprinkle with 2-3 tablespoons of coconut flakes. Cut into cubes (almost 5 x 5 cm).