Cheesecake with crispy base

Ingredients for 1 servings:

• 125 g oat flakes, wholegrain
• 60 g butter
• 50 g sugar
• 2 tbsp honey, liquid
• 2 tbsp almond flakes
• 2 tbsp raisins
• 8 sheets of white gelatin
• 1 lime(s)
• 400 g double cream cheese
• 500 g yogurt
• 100 g powdered sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

without baking

For the crispy base, heat the oatmeal in a pan over medium heat without fat until it begins to smell fragrant. Add the butter, sugar, honey, and flaked almonds and heat until the mixture caramelizes. Stir in the raisins and immediately spread the mixture with a cold tablespoon onto a springform pan lined with baking paper. Line the sides of the springform pan with baking paper as well. Let the base cool. For the topping, soak the gelatin in cold water. Wash the lime in hot water and dry thoroughly. Peel the zest with a zester and set aside, then squeeze out the juice. Whisk together the cream cheese, yogurt, powdered sugar, vanilla sugar, half the lime zest, and three to four tablespoons of lime juice. Squeeze out the gelatin and dissolve over low heat. Add a little cream cheese mixture to the gelatin in the saucepan and stir. Pour this mixture into the remaining cream cheese mixture. Pour into the prepared springform pan and smooth it down. Let the cake set in the refrigerator for at least two hours. Garnish with lime zest.