Method: 

Dough

1. 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 tbsp of water until smooth. 
5. Melt the (vegan) butter in a saucepan and let it cool down briefly. 
6. Add the (vegan) Skyr with 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  

1. Finely grate the peel of the organic lemon and squeeze out the juice. 
2. Scrape out the vanilla pod. 
3. 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 icing sugar. Chill for a short time. 
4. Spread onto the cold cheesecake with a spoon and optionally decorate.