Yogurt Cheesecake (Refined Sugar-Free, Dairy or Dairy-Free)

1 cheesecake crust chilled (See Notes section below for several crust options)

2 cups yogurt room temp. (not cold) (For dairy-free, AIP etc, use compliant dairy-free yogurt; see Notes section below for options.)

1 cup heavy cream (For dairy-free, AIP etc: Use coconut cream, warmed so it's smooth and pourable, no lumps; if there is any, remove any hard oil layer from the top of the can. For GAPS dairy option, use real probiotic sour cream.)

¼ cup pure maple syrup or for Keto: low carb liquid sweetener like allulose; for GAPS, use honey.

3 Tablespoons water

1 Tablespoon + 1 teaspoon gelatin <-- Use link with code BEAUTIFUL10 for 10% off your entire order.

⅛ to ¼ teaspoon sea salt

Directions at eatbeautiful.net

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