Protein Skyr Cheesecake

📝 Ingredients

• 120 g plain butter biscuits (Petit Beurre type)
• 40 g unsalted butter
• 500 g plain skyr
• 250 g light cream cheese, at room temperature
• 30 g vanilla protein powder
• 50 g honey
• 4 gelatine sheets (8 g)
• 1 unwaxed lemon (zest + 2 tbsp juice)
• 1 tsp vanilla extract
• 200 g fresh or frozen red berries

🍴 Utensils

• 20 cm springform tin
• Mixing bowl and whisk
• Small saucepan
• Freezer bag and rolling pin
• Spatula
• Baking paper

📖 Steps

1. Line the base of the springform tin with baking paper. Put the biscuits in the freezer bag and crush them with the rolling pin into fine crumbs, with no large pieces that would make the base crumble.
2. Melt the butter over a low heat in the small saucepan, pour it over the biscuit crumbs and mix until it looks like damp sand. Press firmly into the base of the tin with the back of a spoon and put in the fridge.
3. Soak the gelatine sheets for 5 minutes in a large bowl of cold water. They should become soft and floppy; if they're still stiff, soak them for another 2 minutes.
4. In the mixing bowl, whisk the cream cheese until smooth, then add the skyr, protein powder, honey, lemon zest and vanilla. Whisk to a smooth cream with no lumps of powder.
5. Warm the lemon juice over a low heat in the rinsed saucepan, without letting it boil. Off the heat, stir in the well-squeezed gelatine until it dissolves. Add a spoonful of the cream, mix, then pour everything back into the mixing bowl.
6. Immediately whisk vigorously to distribute the gelatine before it sets into strands. Pour the cream over the biscuit base, smooth with a spatula and tap the tin on the worktop to knock out any air bubbles.
7. Cover and leave to set in the fridge for at least 4 hours, ideally overnight. The cheesecake is ready when the centre no longer wobbles when you gently shake the tin.
8. Just before serving, run a knife blade between the cake and the side of the tin, then release the clasp. Spread the berries over the top (thawed and drained if frozen) and cut into 6 slices.