SKYRCAKE WITH NATURAL SKYR

The Crust:
450 gr oatmeal crackers (e.g. Homeblest)
165 gr salted butter, melted

The Filling:
500 gr natural Ísey skyr
320 gr granulated sugar
5 medium sized eggs
6 dl heavy cream
1 vanilla pod or vanilla extract to taste
14 gelatin sheets

DIRECTIONS:
Grind the crackers in a food processor and mix thoroughly with the melted butter. Press into the bottom of a 26cm springform pan with a spoon or spatula.

Lightly whip the cream and set aside. Whip the eggs and sugar together until the mix starts to thicken. Slowly add the Ísey skyr and vanilla seeds, or vanilla extract, to the mix. Carefully add the cream to the mix using a spatula – don’t use a whisk or a mixer!

Soak the sheets of gelatin in a bowl of cold water until soft. Wring gently to remove excess water and transfer to a pan. Melt over low heat, stirring continuously.

Once melted mix a small amount of the filling to the gelatin to acclimate it to the temperature change. Add the rest of the filling to the mix and thoroughly.

The filling is poured over the crust, into the springform pan and chilled until firm.