Cheesecake with Skyr and Bottomless Yogurt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg skyr
- 200 g natural yourt, 3.8% fat
- 250 g butter, room temperature
- 250 grams sugar
- 100 g flour
- 1 tablespoon linseed oil
- 2 tablespoon lemon juice
- 6 egg (s)
- 2 packs vanilla sugar
- 0.5 ½ pack baking powder
Print Recipe
Pin Recipe Instructions
- Combine all ingredients except for the skyr and yogurt in the mixing bowl. Finally add the skyr and yoghurt and stir until an evenly fine mixture is formed.
- Preheat the oven to 170 ° C to 180 ° C top / bottom heat.
- Grease a 26 cm springform pan with a little butter and line it with baking paper. Then put the dough in the mold.
- Bake in the preheated oven for about 60 minutes on the middle rack. Let it rest for approx. 20 minutes and only then remove it from the mold.
- After the rest period, the cake can be eaten, but it also tastes particularly good chilled.
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