Gluten-Free Lemon Cheesecake Recipe

Ingredients

  • Ingredients for the dough

  • Ingredients for the Icing

  • Optional - Toppings

Directions

Tasty lemon cheesecake breadmaker recipe without gluten. Can optionally also be turned into a vegan lemon cheesecake.

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Ingredients

Ingredients for the dough
400g skyr/quark or vegan alternative
30g corn starch
80g sugar e.g. xylit sugar or cane sugar
50g melted butter or vegan alternative
1 vanilla pod
1 organic lemon
Ingredients for the Icing
150g cream cheese or vegan alternative
30g icing sugar
1 organic lemon
1 vanilla pod
Optional - Toppings
pistachios
coconut flakes
fresh mint

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.
Pour in the water-starch mixture.

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.
Chill for a short time.

13

Spread onto the cold cheesecake with a spoon and optionally decorate.

Enjoy

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Ingredients

Ingredients for the dough
400g skyr/quark or vegan alternative
30g corn starch
80g sugar e.g. xylit sugar or cane sugar
50g melted butter or vegan alternative
1 vanilla pod
1 organic lemon
Ingredients for the Icing
150g cream cheese or vegan alternative
30g icing sugar
1 organic lemon
1 vanilla pod
Optional - Toppings
pistachios
coconut flakes
fresh mint

Freiknuspern

Freiknuspern

Fabienne is the author of the allergy friendly foodblog freiknuspern.de. She creates tasty gluten free, vegan and sugar free recipes that she shares on her blog and instagram. Fabienne also writes about her life with food intolerances and allergies and wants to show, that even while suffering from food allergies no one has to miss out on the taste of good food.

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