Crustless cheesecake uses Icelandic yogurt
Although skyr is sold as
Icelandic yogurt alongside the global representation of yogurt varieties in the dairy case, Icelanders consider it a cheese. When you taste it, you can understand why.
Skyr is so gloriously thick it's nearly spreadable and has a subtle, cheese taste in the way that cream cheese or ricotta cheese do, but with a yogurt-like tang from the active cultures it contains.
Traditionally made with skim or low-fat milk, skyr is healthful, too, making it a natural fit as the foundation of a fabulous, lightened-up cheesecake.
Here I combine it with regular cream cheese to create a cheesecake that strikes just the right balance of richly creamy, yet light and fresh tasting. I use sugar sparingly, adding just enough so the cake registers as a true dessert while maintaining a gentle yogurt tang.
And I make it crustless, which enhances its cloudlike appeal and makes it super easy to whip up — just beat the ingredients in a single bowl, pour the mixture into a springform pan and bake.