Japanese cheesecake, known for its cotton-soft, jiggly texture, gets a protein-packed makeover with skyr. This recipe swaps the traditional cream cheese for skyr, a thick Icelandic yogurt, resulting in a lighter, tangier cheesecake that is surprisingly easy to make. The combination of whipped egg whites and a water bath creates that signature airy crumb, while the skyr adds a subtle tang and a boost of protein without sacrificing the creamy richness you crave.
Ingredients
- 1 cup (226 g) full-fat skyr (plain, unsweetened)
- 4 large eggs, separated (yolks and whites)
- 1/2 cup (100 g) granulated sugar, divided
- 1/4 cup (60 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted
- 1/4 cup (32 g) all-purpose flour
- 2 tbsp (16 g) cornstarch
- 1 tsp lemon juice
- 1/4 tsp salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 320°F (160°C). Grease a 6-inch round springform pan and line the bottom with parchment paper. Wrap the outside of the pan with a double layer of aluminum foil to prevent water from seeping in during the water bath.
- In a large bowl, whisk together the skyr, egg yolks, milk, melted butter, and lemon juice until smooth. Sift in the flour, cornstarch, and salt, and whisk until just combined. Set aside.
- In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, while beating. Increase the speed to high and beat until stiff peaks form (the whites should be glossy and hold a peak when the whisk is lifted).
- Gently fold one-third of the beaten egg whites into the skyr mixture using a rubber spatula, until just combined. Fold in the remaining whites in two additions, being careful not to deflate the mixture. The batter should be light and airy.
- Pour the batter into the prepared pan. Tap the pan gently on the counter to release any large air bubbles.
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- Bake for 60–70 minutes, until the cake is golden brown on top and a toothpick inserted in the center comes out clean (or with just a few moist crumbs). The internal temperature of the cake should reach 160°F (71°C) as a safe minimum for egg dishes, per USDA FSIS guidelines.
- Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes. This helps prevent cracking.
- Remove the cake from the water bath and let it cool completely in the pan on a wire rack. Then refrigerate for at least 3 hours (or overnight) to set. Run a knife around the edges before releasing the springform. Dust with powdered sugar before serving.
Tips
- Use full-fat skyr: Non-fat skyr can make the cake dense and less creamy. If you only have non-fat, add 2 tablespoons of heavy cream to the batter.
- Room temperature ingredients: Make sure the eggs and skyr are at room temperature before starting. This helps the batter emulsify and the egg whites whip to a higher volume.
- Don’t overmix: When folding the egg whites, use a gentle hand. Overmixing will deflate the batter and result in a flat, tough cake.
- Water bath is essential: The water bath provides gentle, even heat, which is crucial for the cake’s soft texture and prevents cracking. Don’t skip it.
Serving Suggestions
Serve this cheesecake chilled, straight from the fridge, for the best texture. It pairs beautifully with a dollop of whipped cream, fresh berries, or a drizzle of honey or fruit compote. For a more decadent treat, serve with a warm berry sauce or a sprinkle of matcha powder for a green tea twist.
Variations
- Lemon Skyr Cheesecake: Add 1 tablespoon of lemon zest to the batter and increase the lemon juice to 2 tablespoons for a more pronounced citrus flavor.
- Matcha Skyr Cheesecake: Sift 1 tablespoon of matcha powder with the flour and cornstarch. The matcha adds a subtle earthy flavor and a beautiful green hue.
- Vanilla Bean: Scrape the seeds from half a vanilla bean into the skyr mixture for a classic, fragrant flavor.
Storage and Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 4 days. This cheesecake is meant to be served cold, so there is no need to reheat. If you prefer it slightly warm, you can microwave a slice for 10-15 seconds, but it will lose some of its firmness. You can also freeze the cheesecake (without the powdered sugar) for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use Greek yogurt instead of skyr? Yes, you can substitute Greek yogurt for skyr in equal amounts. However, Greek yogurt is usually less thick, so the cheesecake may be slightly less firm and a bit more tangy. To compensate, you can drain the Greek yogurt in a cheesecloth-lined sieve for 2 hours to remove excess whey.
Why did my cheesecake crack? Cracks are usually caused by overbaking, sudden temperature changes, or overmixing the batter. Make sure to bake in a water bath, turn off the oven and let it cool gradually, and avoid overmixing. Also, ensure your egg whites are not overbeaten to the point of being dry.
Can I make this without a water bath? You can, but the texture will be less soft and more prone to cracking. The water bath provides the moist, even heat that is essential for a soufflé-like texture. If you skip it, place a pan of hot water on the lower oven rack to add moisture.
Can I use a different pan size? A 6-inch pan is ideal for this recipe to get the tall, fluffy texture. If you use an 8-inch pan, the cake will be thinner and bake faster (check for doneness at 45 minutes). You may need to adjust the baking time accordingly.
Can I use liquid egg whites? Yes, you can use pasteurized liquid egg whites. Measure 1/2 cup (120 ml) for the 4 egg whites. Make sure they are at room temperature and whip them well.
My cheesecake is too dense. What went wrong? A dense cheesecake is usually the result of overmixing the batter, which deflates the egg whites, or using skyr that is too watery. Make sure to use thick, full-fat skyr and fold the egg whites gently until just combined.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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