Skip to main content

Skyr-blueberry cheesecake



Preheat the oven to 180°C. Crumble the cookies and mix with the melted butter. Spread this mixture onto a springform cake tin line with baking paper. Bake for 10 minutes in the preheated oven.
In the meantime, blend together the skyr yoghurt, sugar, flour and cream. Whisk in the eggs, one at a time. Spread this mixture onto the biscuit dough in the cake tin and bake another 40 minutes in the oven. Lower the temperature to 160°C and bake for another 10-20 minutes, until the cake is golden and the filling has set.
In a small saucepan, heat 300 g blueberries and the sugar. Use a hand-held blender to purée into a coulis.
Allow the cake to cool down. Spread the coulis over the cake and garnish with the remaining berries.