Chocolate Skyr Cheesecake

A light chocolate cheesecake made with skyr – the popular Icelandic yoghurt-style cheese that’s low in calories and high in protein. This bake has a delicate, soufflé-like texture: wonderfully light and airy. Baking in a water bath is essential to keep the cheesecake from sinking and to preserve its soft texture, so this step shouldn’t be skipped. Finished with a smooth chocolate glaze and served with fresh raspberries.

Ingredients for the chocolate skyr cheesecake:

• 400 g skyr
• 4 large eggs, separated
• 140 g caster sugar
• 25 g cocoa powder
• 1 tsp vanilla paste or vanilla extract
• a pinch of salt

All ingredients should be at room temperature.

Place the egg yolks, skyr and half of the sugar in a bowl and whisk gently until fully combined. Sift the cocoa powder directly into the mixture, add the vanilla and whisk again until smooth – do not overwhisk or aerate the mixture.

In a separate bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add the remaining sugar, one tablespoon at a time, whisking until you have a glossy, softly firm meringue. Gently fold the egg whites into the skyr mixture, keeping as much air as possible.

Line a 23 cm springform tin with baking paper, covering both the base and the sides and leaving a paper collar extending about 2 cm above the rim. Wrap the outside of the tin tightly with foil to prevent water from getting inside, as the cheesecake will be baked in a water bath*. Pour the batter into the prepared tin and smooth the surface with a spatula.

Bake the chocolate skyr cheesecake at 180°C for about 45 minutes in a water bath*, keeping an eye on it to make sure the top doesn’t overbrown. The cheesecake will rise and become deeply golden. Switch off the oven and leave the cheesecake to cool completely inside with the door slightly ajar. Remove from the oven, run a sharp knife around the edge, then release and remove the sides of the springform tin. By this stage, the cheesecake should have settled back to its original height or remain slightly risen.

Chill in the fridge for about 12 hours before serving.

Just before serving, pour over the chocolate glaze and decorate with fresh fruit, if you like.

To decorate:

• fresh raspberries

Ingredients for the chocolate ganache:

• 50 ml whipping cream
• 60 g milk chocolate, finely chopped
• 25 g dark chocolate (70% cocoa), finely chopped

Gently heat the cream in a small saucepan until hot but not boiling. Remove from the heat, add the chopped chocolates and leave for 2 minutes. Stir until fully melted and smooth. Leave to cool slightly – the ganache should remain pourable.

Pour the ganache over the chilled cheesecake and spread evenly. Decorate with fresh raspberries.

*Water bath. To bake in a water bath, place the cheesecake tin inside a larger roasting tin or ovenproof dish. Pour in boiling water to reach about halfway up the sides of the cheesecake tin. The steam creates a humid baking environment, helping the cheesecake bake evenly, preventing cracks and giving it a smooth, creamy texture.

Enjoy!