Wrong Lemon Cheesecake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cup oatmeal
- 0.5 ½ cup rice flour or other flour
- 0.5 ½ cup walnuts or pecans
- 1 teaspoon cinnamon, ground
- 0.5 teaspoon ½ salt
- 0.25 ¼ cup unflavored oil
- 0.25 ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 0.5 ½ cup millet
- 2 cups water
- 0.5 ½ cup cashew nuts
- 0.33 cups lemon juice
- 0.33 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon lemon (s) extract, possibly
Print Recipe
Pin Recipe Instructions
- Mix the oat flakes, flour, nuts, cinnamon and salt well. Mix the oil, maple syrup and vanilla extract separately and then stir into the dry mixture until it is well mixed. Press firmly on the bottom of a small (approx. 20-25 cm) springform pan and bake at 180 degrees for 10-12 minutes and allow to cool.
- Bring the water and millet to the boil and simmer on a low flame for approx. 45 minutes until all the water has been absorbed and the millet is soft. Mix all other ingredients in the mixer to a smooth paste, this can take some time depending on the mixer, the mass should be as smooth as possible. When the millet is ready, let it cool down a bit, then add it to the mixer while it is still warm and continue mixing until everything is nice and smooth.
- Spread on the bottom and let cool for half an hour. Then place in the refrigerator and cool for at least 4 hours. If you cover the cake with cling film in the refrigerator, the surface will not break and the cake will stay smooth.
- If you use rice flour, the cake is gluten-free. Lasts about 3 days if you don`t eat everything for that long.
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