Our first dinner in Iceland was in Vik, a small town two hours southeast of Reykjavik. There aren’t many restaurants in Vik, but we happily stumbled into Halldorskaffi, a quaint little spot with a locally-focused menu. After dinner, we weren’t quite ready to head back to the hotel yet, so we ordered the local specialty, skyr cake, for dessert. We had heard about skyr—essentially Iceland’s version of a creamy, mild greek yogurt—but we had never tried it. With a crumbly crust and a creamy blueberry filling, the cake was everything one hopes for in a good cheesecake, but in a lighter, more airy texture—thanks to the skyr.
or full-fat coconut milk
for serving (optional)
or toasted coconut, for serving (optional)
For the crust: Line a 9-inch (or 7-inch if you want it taller) springform pan with a circle of parchment paper. Pulse together the graham crumbs and brown sugar in a mini food processor until it resembles sand. Pulse the coconut oil into the dry mixture then turn into a bowl. Work the mixture with your hands, ensuring everything is evenly combined. With the help of a measuring cup, evenly press into the prepared springform pan. Transfer to the freezer until ready to use.
Crust can be made up to 2 days in advance and stored covered in the freezer until ready to use.
For the filling: In a large bowl, whisk the powdered sugar into the yogurt then set aside. Whip the heavy cream until stiff, then gently fold into the yogurt. Remove the crust from the freezer and spread the filling evenly over the base, tapping the pan a few times against the counter to release air bubbles. Cover with plastic wrap and store in the fridge (on a plate to catch any drippings) over night.
When ready to serve, run a knife along the perimeter and release the spring form. Serve from the fridge, with additional blueberries and toasted almonds, if desired.
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