Baked vanilla skyr cheesecake
A light baked cheesecake made with skyr and eggs. Tangy, creamy and surprisingly high in protein.
- Time1 hr 15 plus chilling
- LevelMedium
- Costabout £0.78 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Mix the biscuits with the butter and press into a lined 20 cm springform tin. Bake for 8 minutes.
8 min - 2
Whisk the skyr, quark, eggs, sugar, cornflour, vanilla and lemon zest until smooth. Do not overbeat.
- 3
Pour onto the biscuit base and tap the tin on the counter to level.
- 4
Bake for 40 minutes. The edges should be set and the middle should still wobble slightly.
40 min - 5
Turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes.
30 min - 6
Chill for at least 4 hours, then top with strawberries.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.