Inspired by a recent dinner in Vik, this is our easy recipe for Iceland's version of cheesecake, Skyr Cake, with blueberries, skyr yogurt, and toasted almonds. It's so good, you won't need to go there to have this Blueberry Icelandic Skyr Cake recipe.
1/4cup, plus 2 tablespoonsextra virgin coconut oilroom temperature
For The Filling:
1 1/4cups icelandic skyrblueberry or mixed berry flavor
2/3cuppowdered sugar
11/3 cupschilled heavy creamor full-fat coconut milk
For Serving:
Fresh or frozen blueberriesfor serving (optional)
Toasted sliced almondsor toasted coconut, for serving (optional)
Instructions
Make The Graham Cracker 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.
Make The Cake 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.
Serve The Cake: 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.