Icelandic Skyr & Blueberry Cake

Perfect for a summer occasion, Skyr cake originates from Iceland and while it’s a slightly healthier option than a traditional cheesecake, it still has all the flavour!

SERVES 9

YOU WILL NEED

FOR THE CRUST

• 10 digestive biscuits
• 60g butter
• 1 tbsp coconut sugar

FOR THE FILLING

• 500g Skyr or Greek yoghurt
• 250ml double cream
• 50g sugar (or honey or sweetener of your choice)
• ½ tsp ground vanilla
• 3 sheets gelatine

FOR THE TOPPING

• 4 tbsp blueberry jam

METHOD

1. Coarsely crush the biscuits. Mix in the sugar and the melted butter/oil. Press the mixture into an 8” springform cake tin, lined with baking paper. Place it in the freezer.
2. Soak the gelatine in cold water. Meanwhile, combine the skyr, sugar and vanilla in a bowl, mixing well.
3. Remove the gelatine from the water. Transfer into a little pot on a low heat and stir until dissolved. Let it rest until slightly cooled.
4. Mix the lukewarm gelatine with a little of the skyr. Then combine it into all of the skyr. This is to prevent the gelatine forming lumps.
5. Whip cream into a light and fluffy consistency, and fold it into the skyr mix.
6. Remove the crust from the freezer and pour the skyr cream on top, smoothing out the top.
7. Place in the fridge for at least 4 hours until set.
8. Remove from the fridge, and spread the blueberry jam on top, adding fresh blueberries for decoration, then serve.