Fluffy skyr cheesecake

An exceptionally fluffy skyr cheesecake – made with the popular Icelandic cultured dairy product called skyr, which is low in calories and high in protein. Skyr has a thick, creamy, yoghurt-like consistency, which makes it wonderfully versatile and suitable for all kinds of recipes. This fluffy skyr cheesecake resembles Japanese cheesecake: it has an almost soufflé-like texture and is exceptionally delicate and light. For this reason, baking it in a water bath is essential to prevent it from collapsing and to preserve its light texture. I made my skyr cheesecake with vanilla, but you can replace the vanilla with the finely grated zest of 1 lemon and 1 tbsp lemon juice for a lemon version. Highly recommended!

Ingredients for the fluffy skyr cheesecake:

• 600 g skyr
• 6 large eggs, separated
• 180 g caster sugar
• 40 g potato starch
• 8 g vanillin sugar or 1 tsp vanilla bean paste
• 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 until thoroughly combined. Sift the potato starch directly into the mixture, add the vanilla, and whisk again until smooth and fully combined. Do not whip. In a separate bowl, whisk the egg whites with a pinch of salt. Gradually add the remaining sugar, one tablespoon at a time, towards the end of whisking, until you have a glossy, softly stiff meringue. Gently fold the meringue into the skyr mixture.

Line a 23 cm springform tin with baking paper, covering the base and sides and leaving a 3 cm collar of baking paper extending above the rim. Wrap the outside of the tin tightly in aluminium foil to prevent any water from getting inside, as the cheesecake will be baked in a water bath.* Pour the skyr mixture into the prepared tin and smooth the surface with a spatula.

Bake at 180°C for about 55–60 minutes in a water bath,* keeping an eye on the top so that it does not burn. The skyr cheesecake will rise considerably and become deeply golden. Allow it to cool completely in the oven with the door slightly ajar. Once cooled, run a sharp knife around the edge of the cheesecake, release the springform and remove the sides. By this point, the cheesecake should have returned to approximately its original height or remained slightly risen. Refrigerate for about 12 hours.

Before serving, the skyr cheesecake can be dusted with icing sugar and decorated with fresh fruit.

*Water bath: To bake the skyr cheesecake in a water bath, place the tin containing the cheesecake inside a larger baking tin or roasting dish. Pour boiling water into the larger tin until it reaches halfway up the sides of the cheesecake tin. The cheesecake therefore bakes surrounded by steam and very high humidity. This helps it bake evenly throughout, including in the centre, prevents cracking and gives it an exceptionally creamy, delicate texture.

Enjoy!