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Icelandic Blueberry Skyr Cake
Skyr is traditionally eaten with cream and fresh fruit, why not combine it all together into a delectable blueberry cheesecake?? The thick texture of skyr makes it perfect to hold the shape of this no-bake cheesecake.
Preparation Time 30 mins
Ready In 2 hours
Makes
10 servings
Ingredients
- 1 packet (400 g/14 oz) Digestive biscuits
- 100 g (3.5 oz) Butter
- 400 g (14 oz) Mad Millie Skyr
- 500 mL (17 fl oz) Whipping cream
- 1/4 cup (55 g/2 oz) Sugar
- 1 Tbsp Cornstarch
- 1/2 cup (125 mL) Water
- 2 cups (500 mL) Blueberries (fresh or frozen)
- 1 Tbsp Lemon juice
- 1/2 tsp Vanilla extract
Method
- Crush the biscuits until a fine crumble, melt the butter and combine together.
- Put the base mixture into a round 24 cm cake tin and smooth down.
- Whip the cream.
- Gently mix the skyr and vanilla essence into the cream.
- Pour this filling mixture onto the biscuit crust.
- Refrigerate the base and filling for at least 2 hours before serving.
- Combine the sugar, cornstarch and water in a small saucepan over medium heat and stir to combine.
- Add the blueberries and lemon juice, cook over a medium heat stirring consistently until the blueberries start to soften and let out juice and the mixture thickens.
- Remove from the heat and add the vanilla. Pour into another bowl and refrigerate until cool.
- Drizzle over the Skyr Cheesecake to serve once cool.
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