Perfect for a summer party or special occasion, this Icelandic cheesecake is perfect!
It is a delicious and healthy alternative to traditional cheesecake.
Combining Skyr” (a low-fat, high-protein yogurt) and full-fat cream creates a delicious and perfectly balanced flavor.
The star ingredient of this cake, Skyr, is an Icelandic dairy product that has been a symbol of health and a lean diet in Denmark for the last couple of years.
Similar to Greek yogurt but with a lower fat content and higher protein, Skyr has a deliciously sour and cultured taste that pairs perfectly with the full-fat cream in this recipe.
Why You’ll Love This Recipe
- It’s a healthier take on cheesecake with a delightful biscuit crust.
- The Skyr and cream combination offers a perfectly balanced taste.
- It features a luscious blueberry jam topping.
- This cake is satisfying without being overly sweet.
- Don’t skip the gelatine, as it helps maintain the texture of the cream layer and prevents the crust from getting soggy.
- Adjust the sweetness of the Skyr mixture to your preference, especially if using fresh berries or unsweetened jam.
- Feel free to use any biscuits or jam you have on hand
Serve this cake chilled, ideally after refrigerating for at least 4 hours.
It’s perfect for a refreshing dessert on a warm summer day or as a delightful treat during a cozy gathering with friends and family.
Pair it with a cup of tea or coffee for a more indulgent experience.
- If you can’t find Skyr, you can substitute it with Greek yogurt.
- Wholegrain butter biscuits can be used instead of gluten-free digestive biscuits.
- Feel free to use other types of berry jams or fresh berries for a different flavor profile.
- 22 cm (8 inch) springform cake pan
- Parchment paper
- Mixing bowls
- Small pot
- Electric mixer or whisk
Q: Can I make this cake ahead of time?
A: Yes, you can make it a day ahead and keep it refrigerated until ready to serve.
Q: Can I freeze this cake?
A: Although it’s best enjoyed fresh, you can freeze the cake. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw it in the refrigerator before serving.
Icelandic Skyr & Blueberry Cake
- 10 wholegrain butter biscuits
- 60 g butter or coconut oil
- 1 tbsp coconut sugar
- 500 g skyr or Greek yoghurt
- 250 ml heavy cream
- 50 g sugar honey or sweetener of your choice
- ½ tsp ground vanilla
- 3 sheets gelatine
- 4 tbsp blueberry jam
- 100 g fresh blueberries
- Coarsely crush the biscuits. Mis them with sugar and melted butter/oil. Use a 22 cm (8 inch) spring-form cake pan. Fasten a piece of parchment paper between the ring and then bottom of the spring form. Use your hands to firmly press the crust out in the pan until it covers the whole bottom. Place it in the freezer.
- Start by soaking gelatine in cold water. In a bowl combine skyr, sugar, vanilla and mix it well together. Remove the gelatine from the water and transfer into a little pot on low heat and stir until dissolved, let it rest until slightly cooled. Mix the lukewarm gelatine with a little of the skyr and afterwards mix it into all of the skyr in the bowl this little extra step with make sure that the gelatine does not shock and make small gelly clumps.
- Whip the heavy cream in to a light and fluffy foam and gently fold it into the skyr mix. Remove the crust from the freezer and pour the skyr cream on top of it, gently smoothing out the surface. Now place it in the fridge for at least 4 hours until completely chilled and set.
- Before serving remove the cake from the form and transfer onto a serving plate. Gently spread our the blueberry jam on the surface of the cake and decorate with the fresh blueberries.
- Use a 22 cm (8 inch) spring-form cake pan. Fasten a piece of parchment paper between the ring and then bottom of the spring form. Use your hands to firmly press the crust out in the pan until it covers the whole bottom. Place it in he freezer. Start by soaking gelatine in cold water. In a bowl combine greek yoghurt, lemon zest and sweetener and mix it well together. Warm up the lemon juice in a little pot. Squeeze the now gooey gelatine free from water and add it to the pot and stir until dissolved. Mix the warm lemon/gelatine juice with a little of the yoghurt and afterwards mix it into all of the yoghurt in the bowl this little extra step with make sure that the gelatine does not shock and make small gelly clumps. Whip the heavy cream in to a light and fluffy foam and gently fold it into the yoghurt mix. Remove the crust from the freezer and pour the lemon mousse on top of it, gently smoothing out the surface. Now place it in the fridge for at least 4 hours until completely chilled and set.