Súkkulaðiostakaka með skyri

Chocolate cheese cake with skyr

On Sunday, May 14, 2017, Iceland will also celebrate Mæðradagur - Mother's Day. I've already prepared a tart... now I just have to let it sit well in the fridge!

Ingredients

300 g chocolate cookies
140 g butter
1 Tbsp cocoa
1/2 tsp salt
100 g brown sugar

200 g cooking chocolate
500 g cream cheese
350 g vanilla skyr
150 g brown sugar
1 tsp ground vanilla
1 pinch of black pepper
150 ml sour cream
5 eggs

100 ml whipping cream
100 g dark chocolate
some chocolate decorations, if desired


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.


For the cake base:

Melt the butter.

Crumble the chocolate cookies thoroughly...

...and mix with the melted butter, cocoa, salt and brown sugar.

Line a springform pan (approx. 24 cm in diameter) with baking paper and pour the biscuit crumb mixture into the pan and carefully press it firmly onto the base.

Bake at 350 °F (180 °C) upper and lower heat for about 15 minutes, then remove from the oven and let the cake base cool slightly.


For the filling:

Meanwhile, for the filling, melt the chocolate blocks in a water bath and then let it cool down a little.

To make the cheese filling, first whisk the cream cheese with the vanilla Skyr and the sour cream.

Then add the sugar, vanilla and black pepper and stir.

Then add the eggs one at a time and fold in carefully.

Finally, add the melted chocolate and mix everything until a uniform mixture is formed.

Then pour the mixture onto the cake base in the springform pan...

...and bake at 325 °F (160 °C) upper and lower heat for approx. 90 minutes. The cake is ready when nothing sticks when you test it with a stick in the middle of the cake.

Then turn off the oven, do not open the oven (!) and let the cake cool in the switched off oven for about 1 hour. Then let it set in the fridge for at least 1 hour before carefully removing the cake from the tin.

For the glaze:

For the chocolate layer on the cake, heat the cream in a small saucepan, break the dark chocolate into small pieces and let it melt in the cream. Then stir thoroughly.

Let the icing cool briefly and then carefully spread it on the cheesecake. If you like, decorate with chocolate or something similar to taste.

Chill in the refrigerator overnight and serve well chilled the next day.

[Translated from here.]