How this recipe came to life was serendipitous, as different ideas formed in my mind, inspired by recipes and ingredients I came across over the last week. I love it when an idea comes to life and becomes something new and delicious.
There are many reasons to love this cake: it tastes good, it’s light, moderately healthy and it looks beautiful.
A recent chat with friends about cakes reminded me that I hadn’t made a non-bake cheesecake in a long time, in years in fact. I wanted to challenge myself with a new recipe, but I didn’t feel like eating a heavy, fat cream cheese cake like a traditional New York style cheesecake.
My cake is made with isey skyr, an Icelandic cultured dairy product similar to yoghurt, and sour cream. The result is a light and sour cake with a sweet base and flavourful topping.
I didn’t want to make a rich cake, as I’ve been trying to control my calorie intake and lose a few kilos before I start travelling again in March. All those press trips are bad for the waistline! I don’t normally count calories, but I calculated that each slice of my Skyr Cake (the recipe yields 8 slices) has got around 300 calories, much less than a traditional cheesecake (500-800kcal).
Aside from the low calories, I really love the light texture of this cake, it almost feels like a mousse.
I didn’t add any sugar to the cake mixture, because I knew the topping of roasted figs glazed with Steens manuka honey would satisfy my sweet tooth. Figs and honey is such a delicious combination!
If you have never heard of Manuka honey before, it is produced from the nectar of the mānuka tree found in Australia and New Zealand. It is widely recognised for having many health benefits, which is why it’s best to consume it raw (drizzled in yoghurt, smoothies and over fruits and cakes).
I love Manuka honey, which I discovered during my honeymoon in New Zealand. I love its taste, richer and more dense than runny bee honey. It is expensive, but a little goes a long way and it’s an excellent product. There are many brands available in stores and online, so choosing one can be difficult.
Steens is a brand of raw, cold pressed Manuka honey from New Zealand. Steens is also very good for you because of their unique extraction and filtering process: their Manuka honey retains high levels of Bee bread which is a nourishing, natural food, and a great energy boost. I have been using Steens for a week in my breakfast bircher muesli and I will keep using it for a long time for sure.
Recipe adapted from Modern Wifestyle.
- 220g Digestive biscuits
- 80g unsalted butter, melted
- 500g plain Skyr
- 2 eggs
- 80g caster sugar (optional)
- 150ml sour cream
- 8 gelatin sheets
- 4 tbsp milk
- 6 figs, cut in half
- 1 tbsp Manuka honey
- 30g pistachios, shelled and roughly chopped
Line a round spring form cake pan (20cm / 8″) with baking paper. Using your hands or a food processor, break the biscuits until they are crumbs. Pour the crumbs into a medium bowl, add the melted butter. Fill a pan with the crumbly mixture and place in the fridge while you make the cake.
Soften the gelatin sheets in a bowl of water. Mix together the skyr, eggs and sugar. In a separate bowl whip the sour cream, then gently fold into the skyr mixture.
Squeeze the water out of the now softened gelatin sheets and place in a small sauce pan along the milk. Melt together over low heat until gelatin is completely absorbed.
While whisking, add the gelatin-milk in a slow but steady stream to the cake mixture.
Pour over the cake biscuit layer and place in the fridge for minimum 8 hours.
Preheat the oven to 200°C. Place the figs into a shallow baking tray lined with baking paper. Drizzle half the honey on top. Bake for about 10 minutes or until the figs are roasted and the honey is melted.
Add the honey-roasted figs on top of the skyr cake, top with pistachios and the remaining honey.
Steens Raw Manuka Honey is available in a range of different strengths (UMF10+, UMF15+, UMF20+, UMF24+, UMF25+) from a variety of stockists including: Ocado, Waitrose, Sainsbury’s, Wholefoods, Planet Organic & Harrods.
Disclaimer: this post was written in collaboration with Steens. All opinions are my own.