Sponge Skyr Cheesecake: The cheesecake is getting a high-protein update in 2026
Easy enjoyment: Skyr is not only a popular, extremely healthy ingredient for breakfast – the Icelandic curd is also excellent in cheesecakes. Definitely try it out!
Sponge Skyr Cheesecake
95 minutes
35 minutes
60 minutes
dessert
Everyday
German
1 loaf tin (30 cm)
Ingredients
for 12 servings
For the sponge cake dough
-
100 g wheat flour (Type 550)
-
25 g ground almonds
-
1 tbsp cocoa
-
0.5 pack of baking powder
-
3 eggs (S)
-
1 pinch of salt
-
100g sugar
-
1 pack vanilla sugar
-
50 ml vegetable oil
-
50 ml milk
For the cream
-
400 g Skyr, natural
-
2 eggs (S)
-
1 pack vanilla sugar
-
60g sugar
-
2 tbsp vegetable oil
-
0.5 vanilla pudding powder
For the berries
-
400 g blueberries (frozen)
-
2 tbsp sugar
preparation
- Preheat the oven to 180°C and grease the loaf pan. Mix flour, almonds, cocoa and baking powder. Separate the eggs. Beat the egg whites with salt until stiff. Beat the egg yolks with the sugar, vanilla sugar and oil until foamy. Stir in the milk and flour mixture. Carefully fold in the egg whites. Pour half of the dough into the loaf pan.
- For the cream, mix Skyr, eggs, vanilla sugar, sugar, oil and pudding powder. Spread the cream on the dough in the mold. Cover with the remaining dough and bake the cake in the oven for 50-60 minutes (if the cake gets too dark, cover with baking paper or foil).
- Let the cake cool on a wire rack. Bring the berries to the boil with a little water and the sugar and simmer for about 5 minutes. Mash or puree the mixture lightly. Cut the cake into pieces and serve with the berries.
Energy and nutritional information for the recipe
| per serving | |
|---|---|
| energy | 1.008 kJ 241 kcal |
| Fat | 10.0g |
| Carbohydrates | 30.0g |
| protein | 8.0g |
