Gluten-free cheesecake

Gluten-free cheesecake

How do you make a gluten-free cheesecake?

1. Take a small 18 cm springform pan and line the bottom with baking paper. One by one, soak the gelatin leaves in cold water for 5 minutes. If you want to finish extra quickly, put 3 small containers of water, then you will be done in 5 minutes!
2. Grind the oatmeal into flour in a blender, then transfer to a large bowl. Also put the dates in the blender.
3. Using your hands, mix the oatmeal with the dates and coconut oil into a sort of "dough ball. Not getting a ball? Then take another lick of coconut oil until it does stick together. After this, you can flatten the dough on the bottom of the springform pan.
4. Put a few spoonfuls of Skyr in a small saucepan and heat it. After this, let the gelatin leaves dissolve 1 by 1 in the Skyr.
5. Then pour the gelatin-Skyr mixture back into the rest of the cold yogurt. Be careful not to make the mixture too hot, as it will cause the mixture to separate, which would be a shame.
6. When everything is mixed, the cottage cheese mixture can go on top of the bottom. Let it set in the refrigerator for 3 to 4 hours before you cut it.
7. You can eat the cake for breakfast, lunch or just as a snack!