Cheesecake with Skyr and yogurt without a base

Ingredients for 1 servings:

• 1 kg Skyr
• 200 g natural yogurt, 3.8% fat
• 250 g butter, room temperature
• 250 g sugar
• 100 g flour
• 1 tbsp linseed oil
• 2 tbsp lemon juice
• 6 eggs
• 2 packets of vanilla sugar
• ½ pack of baking powder

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

for a 26cm springform pan

Combine all ingredients except the skyr and yogurt in a mixing bowl. Finally, add the skyr and yogurt and mix until you have a smooth, even mixture. Preheat the oven to 170°C to 180°C (top/bottom heat). Grease a 26cm springform pan with a little butter and line it with baking paper. Then pour the batter into the pan. Bake in the preheated oven on the middle rack for about 60 minutes. Let it rest for about 20 minutes and only then remove it from the pan. After the resting time, the cake is ready to eat, but it also tastes particularly good chilled. Note from Chefkoch.de: Linseed oil is considered a very high-quality vegetable oil because it is rich in omega-3 fatty acids. These fatty acids are destroyed when heated to high temperatures and are partially converted into harmful trans fatty acids. The linseed oil not only loses its flavor but also its health benefits.