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🍰 Skyr Cheesecake with Blueberries

398 kcal · 30 min · 4 servings

Skyr Cheesecake with Blueberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Line a springform pan with a diameter of approx. 26 cm with baking paper.
  2. 2. Melt the butter in a pot over low heat for 2–3 minutes.
  3. 3. Set the melted butter aside.
  4. 4. Soak the gelatin in a bowl with cold water.
  5. 5. Put the biscuits into a freezer bag.
  6. 6. Crush the biscuits thoroughly with a rolling pin.
  7. 7. Mix the biscuit crumbs with the melted butter.
  8. 8. Distribute the mixture evenly on the bottom of the springform pan.
  9. 9. Press the crust firmly.
  10. 10. Place the pan in the refrigerator for the crust.
  11. 11. Put the cream and vanilla sugar into a tall container.
  12. 12. Whip the cream stiff using a hand mixer and the whisk attachment.
  13. 13. Stir the skyr with the sugar in a separate bowl until creamy.
  14. 14. Squeeze the soaked leaf gelatin well.
  15. 15. Warm the gelatin in a pot over low to medium heat until it is liquid.
  16. 16. Stir 1–2 tablespoons of skyr carefully into the liquid gelatin.
  17. 17. Add the gelatin mixture to the remaining skyr cream.
  18. 18. Mix the skyr cream well.
  19. 19. Fold the whipped cream into the skyr mixture.
  20. 20. Pour the cream onto the prepared biscuit base.
  21. 21. Let the cheesecake set in the refrigerator for approx. 3 hours.
  22. 22. Clean the blueberries thoroughly.
  23. 23. Sort the blueberries as needed.
  24. 24. Take the finished cheesecake out of the refrigerator.
  25. 25. Decorate the cake with blueberries and honey.
  26. 26. Enjoy your meal!

Nutrition per serving