This Skyr “Cheesecake” is a showstopper! It looks amazing, is so delicious and it even has collagen in it. Skyr cheesecake has it all, fresh berries, crunchy crust, smooth filling and is full of protein.
| PREP TIME | INACTIVE TIME | TOTAL TIME |
|---|---|---|
| 30 minutes | 2 hours | 2 hours and 30 minutes |
YIELD: 12 Servings
Ingredients
- 5 oz (700gr) skyr (Icelandic style yogurt, vanilla or coconut)
- 22 fl oz heavy whipping cream
- 8 oz mixed berries – fresh
- 14 oz cinnamon cookies
- 4 scoops (4 servings) just björn marine collagen
- 4 oz (1 stick) salted butter
- 2-3 tbsp water
- 1 ½ tsp vanilla sugar
How to Make it
- Line a 9-inch springform pan with baking sheets.
- Crush the cinnamon cookies in a freezer bag with a rolling pin or in a blender
- Melt the butter in a small saucepan, turn off the heat and stir the collagen into the butter, add 2-3 tablespoon water and stir until collagen is dissolved
- Mix with the cookies and distribute evenly on the bottom of the springform pan and press well to form the crust
- Beat the whipping cream with vanilla sugar
- Fold in the Skyr and spread the mixture on the over the crust in the springform pan
- Refrigerate for at least 2 hours in the refrigerator
- Rinse off the berries and garnish the Skyrcake as soon as it is firm
- Refrigerate until served
