Simple Skyr Cheesecake

I love cheesecake, but it's not exactly the most forgiving desert in the world. With this in mind I thought I'd try and make a lighter version of the desert.

Skyr is a Scandinavian yoghurt that you can buy everywhere over here, and I recently noticed it popping up in supermarkets around the UK. If you can't find it anywhere then you could substitute it with greek yoghurt.

This recipe makes 2:

For the cream cheese filling:

100g Skyr

100g light cream cheese

4 tbsp maple syrup

2 tbsp lemon juice

For the base:

4 digestives

1 tbsp melted butter

For the topping:

Large handful blueberries (or berries of your choice)

Water

For the base, crush your digestive biscuits with the end of a wooden spoon or in whichever way takes your fancy. Once you've got fine crumbs, pour in the butter and stir until mixture is evenly coated. Spoon the mixture into the bottom of your glasses and press down to fill the base.

Start by whisking together the cream cheese and skyr until combined. Add all of the maple syrup and lemon juice until fully combined. Spoon half of the filling into each glass and leave to set in the fridge for 2-3 hours.

For the topping, place your berries in a pan on a low heat until they start to soften. Add enough water to just about cover the bottom of the pan, and simmer until the texture resembles a compote. Leave this to cool to room temperature before chilling in the fridge and adding to the cheesecakes.

Emily