Lemon skyr cheesecake with strawberries
Preparation time: 30 min, refrigeration time: 3h
INGREDIENTS
- 20 Digestive shortbread cookies
- 4 tbsp peanut butter
- 100g strawberries
- 1 tsp of sugar
- 50ml of water
- 1 tbsp of white chia seeds
- 250ml coconut milk
- 2 Isey skyr (2x170g) lemon cheesecake flavor
- 2 tsp of agar-agar
PREPARATION
- Mix the cookies until they are reduced to crumbs.
- Add the peanut butter and mix until you get a paste.
- Spread the dough in a mold (square, round or rectangular) covered with plastic film to then facilitate demolding.
- In a saucepan, bring the strawberries with the water and sugar to a boil. Let cook for 2 min.
- Turn off the heat and add the chia seeds.
- Mix and let cool. The chia seeds will swell.
- In a saucepan, combine the coconut milk with the agar-agar and bring to a boil for 1 to 2 minutes.
- In a bowl, spread the Skyr with a spoon and pour in the coconut milk.
- Mix and let cool for 5 min in the fridge.
- Then spread half of this mixture on the shortbread.
- Pour a thin layer of raspberry jelly and use the tip of a knife to draw waves.
- Pour the remaining Skyr mixture into the coconut milk.
- Cover with raspberry jelly and draw waves again with a knife.
- Put in the fridge for 3 hours and serve
Lemon skyr cheesecake with strawberries
Preparation time: 30 min, refrigeration time: 3h
Ingrédients
- 20 Digestive shortbread cookies
- 4 tbsp peanut butter
- 100 g strawberries
- 1 tsp of sugar
- 50 ml of water
- 1 tbsp of white chia seeds
- 250 ml coconut milk
- 2 Isey skyr 2x170g lemon cheesecake flavor
- 2 tsp of agar-agar
Instructions
-
Mix the cookies until they are reduced to crumbs.
-
Add the peanut butter and mix until you get a paste.
-
Spread the dough in a mold (square, round or rectangular) covered with plastic film to then facilitate demolding.
-
In a saucepan, bring the strawberries with the water and sugar to a boil. Let cook for 2 min.
-
Turn off the heat and add the chia seeds.
-
Mix and let cool. The chia seeds will swell.
-
In a saucepan, combine the coconut milk with the agar-agar and bring to a boil for 1 to 2 minutes.
-
In a bowl, spread the Skyr with a spoon and pour in the coconut milk.
-
Mix and let cool for 5 min in the fridge.
-
Then spread half of this mixture on the shortbread.
-
Pour a thin layer of raspberry jelly and use the tip of a knife to draw waves.
-
Pour the remaining Skyr mixture into the coconut milk.
-
Cover with raspberry jelly and draw waves again with a knife.
-
Put in the fridge for 3 hours and serve
