Skyr Cheesecake

A slice of fluffy cheesecake topped with a raspberry and blueberries, dusted with powdered sugar, sits on a white plate.

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5 from 5 votes

Prep Time15

Cook Time55

Course: Dessert, Snack

Cuisine: American

Servings: slices

Calories: 132kcal

Author: Agnieszka

Equipment

Ingredients

2 cups whole milk skyr whole milk, I like Central Provisions
5 large eggs
⅔ cup granulated sugar
¼ cup cornstarch or potato starch
1 teaspoon lemon zest
1 teaspoon vanilla bean paste or vanilla extract
1 pinch salt

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Spray an 8-inch spring form with nonstick spray or grease lightly with butter or oil. Line with parchment paper (both the bottom and the sides). The side rim paper lining should be 2 inches higher than the spring form. Refer to photos or video to see how to line the spring form with paper.
Place a sheet of aluminum foil under the spring form and wrap the sides snuggly. The cheesecake will bake in a water bath and you'll need the aluminum foil to prevent any water from getting into the pan.
Separate the eggs.
In a medium or large bowl place 2 cups of skyr, 5 egg yolks, vanilla and lemon zest.
Whisk together until smooth. Set aside.
Place the egg whites and a pinch of salt in the bowl of a standup mixer. Beat until stiff white foam forms.
Now add sugar to the egg whites, one spoon at a time and beat together to incorporate. After you've added all the sugar, the egg white foam will be thick and shiny.
Add ⅓ of the beaten egg whites into the skyr mixture and gently fold in with a silicone spatula until there are no visible white streaks. Repeat with the rest of the egg whites in two instalments until all egg whites are incorporated. The mixture should be light and airy.
Now gently fold in the corn starch in 2-3 portions.
Pour in your batter into the lined spring form.
Place the spring form (with aluminum foil around it) in a large baking pan. Pour in a few cups of boil hot water into the pan, around the spring form until about half way up.
Place the baking pan with the water and spring form inside and bake for 55 minutes at 350 degrees. The cheesecake will raise up quite high (like a soufflet) and the top will be browned.
Turn off the oven, crack the door open and let the cheesecake cool completely in the oven. It will fall down to the height of the spring form as it cools - that's normal.
Once cool, remove from water bath, cover with foil or plastic wrap and refrigerate for at least 10 hours.
Once chilled, run a sharp knife around the paper lining and open up the spring form. Transfer the cheesecake onto a platter, slice into triangles and serve with fresh fruit.

Video

Notes

Don't skip the water bath - it's what keeps the skur cheesecake moist and fluffy.

When you first take it out of the oven, the cheesecake will be puffy and tall, like a soufflet. It will fall quite a bit as it cools and the sides may look a little wrinkly - that's ok! It will still taste great.

Make sure to line the spring form with parchment paper (both the bottom and sides) to prevent the cheesecake from sticking to the form.

You can skip lemon zest if you want but I like to add it for a nice citrusy flavor.

Nutrition