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Desserts

Skyr Cheesecake

★ ★ ★ ★ ★ (0)
20 min
Prep
50 min
Cook

Ingredients

  • 200 g (7 oz) digestive biscuits, crushed
  • 80 g (5.5 tbsp) butter, melted
  • 500 g (2 cups) plain skyr
  • 200 g (7 oz) cream cheese, softened
  • 120 g (1/2 cup) granulated sugar
  • 3 eggs
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 150 g (1 cup) skyr whey or crème fraîche, to serve
  • 100 g (3/4 cup) fresh blueberries, to serve

Method

  1. Preheat the oven to 160°C (325°F). Grease and line the base of the springform pan.
  2. Mix the crushed digestive biscuits with melted butter and press firmly into the base of the pan. Chill while preparing the filling.
  3. In a large bowl, beat together the skyr, cream cheese and sugar until smooth.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the lemon juice and vanilla extract until fully combined.
  6. Pour the filling over the chilled biscuit base.
  7. Bake for 45-50 minutes, until the edges are set but the centre still has a slight wobble.
  8. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
  9. Chill in the refrigerator for at least 4 hours, or overnight, before releasing from the pan.
  10. Serve topped with fresh blueberries.

Introduction: Skyrkaka is a modern adaptation of classic cheesecake, swapping cream cheese for Iceland's beloved skyr to create a lighter, tangier dessert.

Cultural Background: Skyrkaka is a modern adaptation of classic cheesecake, swapping cream cheese for Iceland's beloved skyr to create a lighter, tangier dessert. It reflects the way traditional Icelandic ingredients continue to be reimagined in contemporary home baking and café culture.

Tips: Avoid overbaking — a slight wobble in the centre ensures a creamy texture once chilled. Run a knife around the edge of the pan as soon as it comes out of the oven to prevent cracking as it cools.

Variations: Top with a rhubarb compote instead of blueberries for a distinctly Icelandic pairing. Use a gingersnap biscuit base for a spiced variation.

Storage: Refrigerate covered for up to 4 days.

Reheating: Not applicable — served chilled.

FAQs:

Q: Can I use low-fat skyr?

A: Yes, though the texture will be slightly less rich.

Q: Why did my cheesecake crack?

A: This usually happens from overbaking or a too-hot oven; a water bath can help prevent this.

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