The simplest skyr cheesecake with fruit. Inspired by the baked Greek yoghurt tart you may already know from the blog. As I mentioned with the previous fluffy skyr cheesecake, there’s nothing complicated here – in recipes, we simply swap the Greek yoghurt for skyr. Skyr cheesecake with fruit tastes like a light cheesecake, and it comes together in no time!
Ingredients for skyr cheesecake with fruit:
- 600 g skyr
- 3 large eggs
- 100 g caster sugar
- 20 g potato starch
- 1 tablespoon vanilla paste or the seeds from 1 vanilla pod
- 30 ml maple syrup
- 300 g berries (e.g. raspberries, blueberries, redcurrants)
All ingredients should be at room temperature.
Place the skyr, whole eggs, sugar, vanilla and maple syrup in a bowl. Whisk thoroughly until combined and smooth. Sift the potato starch directly into the mixture and whisk again until fully incorporated.
Line a 20 cm square tin with baking parchment, covering both the base and sides. Pour in the skyr mixture and gently scatter the berries over the top.
Bake at 180°C for about 60 minutes. Leave to cool in the oven with the door slightly ajar, then remove and cool completely on the worktop.
Skyr cheesecake with fruit is best after a few hours in the fridge, though it is also delicious served warm. You can dust it with icing sugar before serving.
Enjoy!
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