Lotus Biscoff Skyr Cake Recipe

This super easy Lotus Biscoff skyr cake recipe is a no-bake cake without gelatin, and only needs five ingredients to make.

If you search for 'skyr' on my blog, you'll see that this is the third skyr cake I've made here. I did this one because I wanted to make an International Cheesecake Day recipe in time for 30th July.

Even though skyr is marketed as a yoghurt in the UK, it's actually technically a type of cheese because of the way it's cultured. When I made my first skyr cake for this blog back in 2014, this Icelandic staple was so hard to come by. I could only get it by joining a special mailing list through a specialist shop in London who imported a limited amount every few months. But now it's absolutely everywhere, so you don't have to either visit Iceland or wait for a rare specialist import any more.

It also happened to be 31°C in my flat while making this, so the cake did start to melt and sag as I was taking photos (that and I only just waited four hours on the dot to take it out of the fridge and serve). But it still tasted delicious.

Ready? Let's go.

Ingredients:

150g Lotus Biscoff sandwich cookies (or regular Lotus Biscoff biscuits), crushed
50g unsalted butter, melted (or 60g if you're using regular biscuits)
300ml skyr
100g caster sugar
300ml double cream

Ingredients for Decorating and Serving (Optional):

180ml double cream
8 Biscoff biscuits
Berries

Method:

1. Grease a 7 or 8" springform pan lightly with a little vegetable oil and line the bottom with nonstick greaseproof paper to help take the cake out of the pan later.

2. Stir the crushed biscuits with the melted butter until well combined, and pack tightly into the bottom of the pan.

3. In one bowl, stir the skyr and sugar together until smooth.

4. In another, whisk the cream until thick and it forms soft peaks, and then fold it into the skyr mixture.

5. Scrape the skyr-cream mixture into the tin, smooth down a little with a spatula or the back of a spoon, and tap lightly on the counter to get rid of air bubbles. Chill in the fridge for at very least four hours, or preferably overnight.

6. When ready to serve, run a knife around the edge of the tin and release the cake, placing it on a place. Whisk the extra double cream until thick and pipe it on the top, dotting on the extra biscuits. Then slice and serve with fresh berries.

Enjoy, and have fun.