Skyr cheesecake with fruit

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!