Yogurt and coconut cheesecake

INGREDIENTS

• 150g (1 ½ cup) cookies, crumbled;
• 30g (3 tbsp) finely chopped almonds;
• 50g (3 ½ tbsp) melted butter;
• 400g (1 ⅔ cup) yogurt;
• 150g (½ cup) condensed milk;
• 10g (3 tbsp) shredded coconut;
• 9g (1 tbsp) gelatin (bloomed);
• 90g (½ cup) chocolate;
• 30ml (2 tbsp) olive oil.

METHOD

1. Combine cookies with almonds and butter. Press crumbly mixture on the bottom of a round 16 cm pan.
2. Beat yogurt with condensed milk, coconut, and bloomed gelatin.
3. Pour the creamy filling on top of the crust and let sit in the fridge for 2 hours, or until the filling has set.
4. Melt chocolate with olive oil and let cool down.
5. Pour chocolate ganache on top of the cheesecake and decorate with chocolate slices and almonds before serving.