Greek Yogurt Cheesecake with Strawberry Jelly

Instructions

1. 1

   Begin by preheating your oven to 350°F (175°C).

2. 2

   Mix the graham cracker crumbs with melted butter and press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then remove from oven and let cool.

3. 3

   In a small bowl, sprinkle gelatin over 1/4 cup of water and let it bloom for 5 minutes.

4. 4

   Heat the bloomed gelatin gently until it dissolves completely, then mix it with the Greek yogurt, sweetener, lemon juice, and vanilla extract until well combined.

5. 5

   Pour the yogurt mixture over the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.

6. 6

   For the strawberry jelly, puree the strawberries in a blender. Strain the puree to remove seeds if desired.

7. 7

   In a saucepan, combine the strawberry puree with sweetener to taste and jelly powder. Bring to a simmer over medium heat, stirring constantly until the jelly powder is completely dissolved.

8. 8

   Remove the saucepan from the heat and let the strawberry mixture cool slightly. Once cooled, pour it over the set yogurt cheesecake layer.

9. 9

   Refrigerate the cheesecake for an additional 2 hours, or until the jelly layer is firm.

10. 10

    Once set, carefully remove the cheesecake from the springform pan, slice, and serve.