Brush the mixing bowl of the bread maker with 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 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).
Finely grate the peel of the organic lemon and squeeze out the juice.
Scrape out the vanilla pod.
Mix the corn starch with 2 tablespoons of water until smooth.
Melt the butter in a saucepan and let it cool down briefly.
Add the 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 bread maker.
Pour in the water-starch mixture.
Select the programme "gluten-free cake" (SD-YR2550 program 15, SD-R2530 program 14) and let the bread maker mix the dough. Remove the kneading blade after the mixing time is over.
When the bread maker has baked the cake and finished the selected program, 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).
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.