Slice of light baked skyr lemon cheesecake

Ingredients

For 1 serving

• Rolled oats12 g
• Butter3 g
• Skyr80 g
• Light cream cheese25 g
• Eggs15 g
• Sugar8 g
• Lemon zest1 g
• Cornstarch3 g

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 160 °C and line a springform tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake.
2. Melt the butter over low heat for 1–2 minutes, until liquid; blitz the rolled oats into a coarse flour, mix with the melted butter and press onto the base of the tin with the back of a spoon.
3. Wash the lemon and grate the zest; in a bowl whisk the skyr, cream cheese, eggs, sugar, cornflour and lemon zest just until smooth: beating in too much air makes the cheesecake crack.
4. Pour the cream over the base and bake for 45 minutes, until the edges are set and the centre has only a slight, custard-like wobble.
5. Turn off the oven and leave it inside for 15 minutes with the door ajar, so it cools slowly and doesn't crack.
6. Let it cool to room temperature, then chill in the fridge for at least 3 hours, until firm, before slicing.