So, this recipe is pretty much everything I don’t eat, but sometimes I take on a challenge…
Well, actually, it was either making this or trowing out some perfectly fine food. I ordered my shopping a bit earlier because of my plans the following weeks. When you order you usually get some free stuff. Last time I got coconut water, which I don’t like. This time I got a jar of Skyr, this is an dairy product from Iceland.
Since it costs almost 1.60 euro when you buy it I didn’t want to waste it. So I made a cheesecake with it. I used this recipe and I didn’t really chance much accept I used strawberry jam to top it off.. I couldn’t find a jar of cream that had the right amount, so mine got a little smaller. You can either my recipe or the original one.
- 280 gr of Skyr
- 45 gr. of sugar
- 105 ml of cream
- 25 ml of cream
- 1 sheet of gelatine
- 1/4 teaspoon of vanilla powder
- 1 cup of cookies
- 5 tablespoons of coconut oil
Start by chopping up the cookies and mixing them with cinnamon and coconut oil. After its been mixed properly, bake it in the oven for about 10 minutes @ 190 degrees celsius. Leave to cool completely while you make the rest of the cake.
Whip up the large portion of cream. After that, add the sugar, skyr and vanilla powder and mix well. I used powder because it’s cheaper then the pots the original recipe calls for and it doesn’t add more fluid then vanille essence would. Plus, it gives the nice vanilla spots 😛
In a saucepan heat the 25 ml of cream and the gelatine and stir until the gelatine has dissolved completely. Add a little bit of the cold mixture to prevent the gelatine from getting lumpy. Add the mixture to the rest of the yogurt/cream mixture and mix it up lightly.
When your crust has cooled down completely, pour over the mixture and put it in the fridge for at least 3 hours before adding the jam layer.
After about 3 hours I started with the fruity layer. Normally I would use fresh fruit, but I’m being lazy so I just got a jar of strawberry jam. Plus, I doubt they would actually care. I put the jam in a sauce pan and added about 3/4 of a teaspoon of potato starch to let it thicken a bit. Bring to a boil while stirring and after about 3 minutes turn of the heat and let it cool. Pour over the cheesecake and put it back in the fridge until you are ready to serve.. Or, in my case, bring it to work.
Hopefully I’ll be able to get a picture when I’m at work tomorrow so you can see the actual end result (when cut). But for now this is it.. :