Skyr Cheesecake

Method

Photo of skyr cheesecake for recipe page on Baltzersen's website, Scandinavian cafe in Harrogate

For the base:

Mix together the crushed digestives and melted butter and place in a fully lined 9inch lined tin.

Compress the biscuit butter mix across the bottom of the tin.

 

For the cheesecake top:

Whisk the skyr and the sugar together.

Melt a few tablespoons of the mixture in a saucepan on a low heat.

Squeeze the water from the softened gelatine leaves and add to the mixture in the saucepan.

Add more of the skyr and sugar mixture bit by bit to the saucepan ensuring you mix thoroughly throughout.

In a separate bowl whisk the cream until it is softly whipped and add it to the rest of the mixture.

Pour the mixture into the tin on top of the biscuit base and place in the fridge to set over night.

Decorate with a few mint leaves if desired.

Ingredients

For the base:

330g crushed digestive biscuits

150g melted butter

 

For the cheesecake top:

750g skyr

90g caster sugar

5 gelatine leaves soaked in cold water

250g double cream

Photo link to downloadable printable recipe page for skyr cheesecake recipe for Baltzersen's Scandinavian inspired cafe in Harrogate

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