Ingredients
-
Ingredients for the dough
-
400g skyr/quarkor vegan alternative
-
30g corn starch
-
80g sugare.g. xylit sugar or cane sugar
-
50g melted butteror vegan alternative
-
1 vanilla pod
-
1 organic lemon
-
Ingredients for the Icing
-
150g cream cheeseor vegan alternative
-
30g icing sugar
-
1 organic lemon
-
1 vanilla pod
-
Optional - Toppings
-
pistachios
-
coconut flakes
-
fresh mint
Directions
Tasty lemon cheesecake breadmaker recipe without gluten. Can optionally also be turned into a vegan lemon cheesecake.
Ingredients
Ingredients for the dough |
|
| 400g skyr/quark | |
| 30g corn starch | |
| 80g sugar | |
| 50g melted butter | |
| 1 vanilla pod | |
| 1 organic lemon | |
Ingredients for the Icing |
|
| 150g cream cheese | |
| 30g icing sugar | |
| 1 organic lemon | |
| 1 vanilla pod | |
Optional - Toppings |
|
| pistachios | |
| coconut flakes | |
| fresh mint | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
Preparation of the dough: Brush the mixing bowl of the breadmaker with (vegan) butter and sprinkle approximately 1-2 tbsp of gluten-free flour into it. Turn the bowl back and forth so that the flour is well distributed. Tap out out the excess gluten-free flour. Place the mixing bowl into the refrigerator for 30 minutes. (This process ensures that the cheesecake can be easily removed from the mould after cooling). |
|
2
|
Finely grate the peel of the organic lemon and squeeze out the juice. |
|
3
|
Scrape out the vanilla pod. |
|
4
|
Mix the corn starch with 2 tablespoons of water until smooth. |
|
5
|
Melt the (vegan) butter in a saucepan and let it cool down briefly. |
|
6
|
Add the (vegan) Skyr with (xylitol) sugar, scraped out vanilla pulp, the grated lemon zest and approximately 2 tsp of the squeezed lemon juice into the bowl of the breadmaker. |
|
7
|
Select the programme "gluten-free cake" and let the breadmaker mix the dough. Remove the kneading blade after the mixing time is over. |
|
8
|
When the breadmaker has baked the cake and finished the selected programme, open the lid. Let the cake cool in the machine for approximately 30 minutes with the lid open. Then remove the bowl and let it cool for another hour at room temperature. Then place into the refrigerator for 3-4 hours (or overnight). |
|
9
|
After the cooling time, carefully loosen the cake all around with a silicone dough scraper and place it upside down out of the mould onto a wire rack or board. |
|
10
|
Preparation of the frosting: Finely grate the peel of the organic lemon and squeeze out the juice. |
|
11
|
Scrape out the vanilla pod. |
|
12
|
Mix the (vegan) cream cheese with 1/2 tsp of the lemon juice, the scraped out vanilla pulp and the grated lemon peel until creamy. Stir in the (xylitol) icing sugar. |
|
13
|
Spread onto the cold cheesecake with a spoon and optionally decorate. |
Loading...
