Icelandic Skyr Cake with Wild Berries

Name: Icelandic Skyr Cake with Wild Berries
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Dessert
Ingredients: 150g digestive biscuits; 75g unsalted butter; 400g Skyr; 200g cream cheese; 100g granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; 1 tablespoon lemon juice; 200g mixed wild berries; 50g granulated sugar; 1 tablespoon cornstarch; 2 tablespoons water; Fresh mint leaves; Lemon zest

A Nordic twist on the classic cheesecake

This light and creamy Icelandic Skyr cake with a topping of wild berries is a perfect dessert for any occasion, offering a unique tangy twist on traditional cheesecake.

4 h 30 min
8
Intermediate

Ingredients

For the Base

150g digestive biscuits

crushed

75g unsalted butter

melted

For the Skyr Filling

400g Skyr

room temperature

200g cream cheese

softened

100g granulated sugar

1 teaspoon vanilla extract

3 large eggs

room temperature

1 tablespoon lemon juice

For the Topping

200g mixed wild berries

fresh or frozen

50g granulated sugar

1 tablespoon cornstarch

2 tablespoons water

For the Garnish

Fresh mint leaves

Lemon zest

Preparation

Prepping the Base

Line Pan

Line a 20cm springform pan with parchment paper.

Mix Base Ingredients

In a bowl, mix the crushed biscuits with the melted butter until well combined.

Press and Chill

Press the mixture into the base of the prepared pan and chill in the fridge for 30 minutes.

Preparing the Skyr Filling

Beat Dairy Mixture

In a large bowl, beat the Skyr, cream cheese, and sugar until smooth.

For a smoother filling, consider sieving the Skyr mixture before pouring it onto the base.

Add Flavor and Eggs

Add in the vanilla extract, eggs, and lemon juice; mix until just combined.

Do not over mix the filling to avoid cracks.

Assemble Filling

Pour the mixture over the chilled base, smoothing out the top.

Cooking Process

Baking the Cake

Preheat the oven to 160°C (320°F) and bake the cake for 50-60 minutes, until set with a slight wobble in the center.

Baking: 50-60 min at 160°C (Moderate heat)

Cooling the Cake

Turn off the oven and leave the cake inside with the door slightly ajar for an hour.

Chilling the Cake

Transfer the cake to the fridge and chill for at least 3 hours, or overnight for best results.

Chill for at least 3 hours or overnight for best texture

Plating & Serving