National Dish Iceland: Skyrkaka (Recipe)
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Meet Skyrkaka, Iceland’s answer to the cheesecake — light, tangy and quietly luxurious. Built on skyr, the thick cultured dairy staple that Icelanders have relied on for centuries, it sets to a creamy, mousse-like texture over a buttery biscuit base. Sweet without being heavy, it is the perfect thing to bring out with a pot of strong coffee, and it comes together with far less fuss than its richer continental cousins.
About Skyrkaka
Icelandic cuisine is more varied and more surprising than its remote setting suggests. One of its finest sweet moments is Skyrkaka, a cheesecake whose uniquely creamy texture wins over everyone who tries it. Skyr, a yoghurt-like dairy product, is the main ingredient and gives the cake not only its distinctive flavour but also its notably light consistency. This cake is a firm favourite at home in Iceland and is steadily gaining admirers in other parts of the world too.
Ingredients (serves 1–2)
- 200 g skyr
- 100 g quark
- 50 g sugar
- 2 eggs
- 1 tsp vanilla extract
- 100 g biscuits (such as butter biscuits)
- 50 g butter, melted
- A pinch of salt
Shopping for the ingredients
To gather the ingredients for skyrkaka, your best bet is a well-stocked supermarket or a health-food shop. Skyr is now widely available, usually in the chilled aisle alongside the yoghurts. Quark and eggs are equally easy to come by. The biscuits for the base can vary according to taste, though a neutral variety such as butter biscuits is recommended so that the flavour of the skyr comes through clearly.
Preparing the dish
Before you start making the skyrkaka, get all the ingredients ready. Make sure everything is at room temperature, as this improves the consistency of the finished cake. For the base, crush the biscuits in a bowl and mix them with the melted butter. Meanwhile, preheat the oven to 180 °C so that it is up to temperature once the cake is assembled.
Step-by-step instructions
- Crush the biscuits in a bowl and combine with the melted butter. Press firmly into a springform tin to form a solid base.
- In a separate bowl, mix the skyr, quark, sugar, eggs, vanilla extract and a pinch of salt until you have a smooth, even mixture.
- Spread the skyr mixture evenly over the biscuit base.
- Bake in the preheated oven for about 30–40 minutes, until the surface is golden brown.
- Take the cake out of the oven and let it cool completely before serving.
Gluten-free / lactose-free version
If you are avoiding gluten or lactose, simply swap the biscuits for gluten-free alternatives. There are plenty of ready-made gluten-free varieties on the shelves that work beautifully here. For the lactose-free version, use lactose-free skyr and quark. That way the pleasure of skyrkaka stays fully intact without any intolerance getting in the way.
Tips for vegans and vegetarians
For a vegan take on skyrkaka, replace the skyr and quark with plant-based alternatives. Coconut or soya yoghurt work well and give a pleasingly creamy consistency. Instead of eggs, use a mixture of water and chia seeds, or a little apple purée, to bind the cake. These small adjustments mean vegans can enjoy this delicious dessert too.
More tips and tricks
A few tips and tricks go a long way with skyrkaka. Make sure everything is thoroughly combined so the batter turns out smooth. If you like, add fresh fruit or spices such as cinnamon for an extra layer of flavour — much as you would with Grjonagrautur Med Kanil. Let the cake cool properly after baking so it holds its shape when you slice and serve it.
Adapting the recipe to your taste
The exact proportions in this recipe can be adjusted to suit you. Reduce the sugar if you prefer things less sweet, or add extra aromatics such as lemon zest for a fruity note. You can also vary the base — chocolate biscuits, for instance, give the cake an entirely different flavour profile. For a lighter finish, serve smaller slices with a spoonful of Skyr Med Blaberjum alongside.
Ingredient substitutions
If some ingredients are hard to find, there are good alternatives to the usual components. In place of sugar you can use honey or agave syrup for a mellower sweetness. Home-made oat biscuits also make an excellent base. Options like these let you shape the skyrkaka around your own eating habits and whatever happens to be in the cupboard.
Drink pairing ideas
A number of drinks suit skyrkaka and support its flavour nicely. A freshly brewed coffee or a fragrant tea makes an excellent companion and balances the cake’s sweetness. For an alcohol-free option, a fruity smoothie made with berries and oat milk works well. These combinations create a harmonious finish to the meal.
Serving and presentation ideas
Presentation matters if you want the dessert to look as tempting as it tastes. Serve the cake on an attractive cake stand and garnish it with fresh fruit or a dusting of icing sugar. An assortment of berries or a mint leaf adds welcome colour. Take a cue from Berjablanda Med Rjoma and pile the fruit generously — a good-looking plate builds anticipation for that first bite.
A bit of history
Skyrkaka has its roots in Icelandic culture, where skyr has been a dietary staple for centuries. Traditionally made from skimmed milk, it has a long history in the Icelandic diet, appearing at everything from everyday breakfasts to the midwinter spread of Thorramatur. Over the years the ways of preparing it have evolved, and the marriage with cheesecake is a modern and much-loved development. This link between tradition and innovation is what makes skyrkaka such a fascinating dessert, and a fine ambassador for Icelandic cuisine.
More recipe ideas
Summary: Skyrkaka
Skyrkaka is a distinctive and delicious dessert that captures the flavours of Icelandic baking perfectly. Its creamy skyr character and straightforward preparation make it ideal for any occasion. Whether you serve it as a pudding after dinner or with an afternoon coffee, this cheesecake impresses with its adaptability and its scope for creative presentation. Let this Icelandic speciality win you over — and give it a go in your own kitchen.
