Icelandic Skyr Cake with Wild Berries
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
For the Skyr Filling
For the Topping
For the Garnish
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.
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.
Plating & Serving
Icelandic Skyr Cake with Wild Berries
Icelandic Skyr Cake with Wild Berries
Plating & Serving
Gently release the cake from the springform pan, slice, and serve with a generous topping of wild berry sauce and garnishes of mint and lemon zest.