Sítrónusæla – Icelandic cheesecake with lemon topping

Ingredients for 1 servings:

• 1 package of whole-grain biscuits
• 2 tbsp flour
• 275 g sugar
• 2 pinches of salt
• 200 g butter
• 900 g Skyr, natural
• 300 g cream cheese, natural
• 1 packet of vanilla sugar
• 2 lemons, untreated, juice and zest
• 2 eggs
• 2 tbsp vegetable oil
• 3 tbsp, heaped cornstarch
• ½ pack of baking powder
• 4 cl Limoncello

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours 50 minutes

Lemon Dream

For the base, roughly crush the whole-wheat biscuits and mix with flour, a little salt, and 25g of the 275g sugar. Melt 150g of the 200g butter and mix it with the biscuit crumbs in a springform pan. Pre-bake in the oven at 160°C for approx. 10 minutes. Allow to cool. In a bowl, mix the skyr, cream cheese, 200g of the remaining 250g sugar, vanilla sugar, salt, half of the lemon zest, and one egg. Gradually add the oil until well combined. Mix the starch and baking powder together and fold into the skyr mixture. If necessary, the consistency can be adjusted slightly by adding the starch. Pour the mixture onto the cooled biscuit base and bake in a preheated oven at 160°C for 60-70 minutes, until the surface has turned a light golden yellow. Allow to cool in the oven (unopened!) before removing. This will prevent unsightly cracks on the surface. For the topping, whisk the remaining egg, the remaining sugar, lemon juice, and lemon zest in a double boiler until thickened. Stir in the remaining butter and, if desired, limoncello. Once cooled slightly, spread the topping on the cake and refrigerate until firm to the touch and ready to serve.