Raspberry Cheesecake with Skyr and Greek Yogurt

Jul 28, 2022
Cheesecake ai lamponi con skyr e yogurt greco

INGREDIENTS (Base)

  • 180g of shortbread biscuits
  • 80 g of butter

    200g Skyr
  • 150g Greek yogurt
  • 80 g of fresh whipping cream
  • 100 g of sugar
  • 200 g raspberries (plus more for decoration)
  • 4 gelatine sheets (18/20 g)
  • 50 g of milk
  • 2 tablespoons of brown sugar

PROCEDURE

  • Prepare the base by blending the biscuits and adding the melted butter. Line a 18/20 cm mould and spread on the bottom. Place in the fridge.
  • Cook the raspberries with the brown sugar and 3 tablespoons of water until you obtain a puree that you then pass through a sieve to remove the seeds.
  • Soak the gelatine in cold water for at least 10 minutes.
  • Whip the fresh cream.
  • Mix the Skyr with the Greek yogurt and sugar. Add the whipped cream with gentle movements and divide the mixture into two parts.
  • Heat the milk and dissolve half of the well-squeezed gelatine, stirring. Once it has cooled, add it to half of the cream. Pour it onto the cake base and place in the freezer to speed up cooling/solidification.
  • Heat the sieved raspberry puree and dissolve the other half of the well-squeezed gelatine. Incorporate it into the remaining half of the cream.
  • Pour onto the white part of the cake that was in the freezer. Decorate as desired (optional) with other fresh fruit and place in the refrigerator until consumption.

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