From Germany to Iceland with love: önnur skyrkaka

This is the kind of cheese cake as I know it, and skyr, formally a type of fresh cheese as well, works perfectly for this kind of cake. This is a bit different from the types that you can buy here on Iceland.


  • 75g butter
  • 6 eggs
  • 200-300g sugar, according to taste
  • 2 lemons
  • 1kg low-fat fresh cheese (not cream cheese or so) or skyr 😉
  • 100g semolina (durumhveiti, harðhveiti) or if gluten-free the same amount of corn Polenta
  • 1 bag or spoonful of baking powder, this is somewhat a matter taste
  • 1 spoonful of wheat flour or if gluten-free corn flour/starch will do
  • 1 pinch of salt


  • Heat up the oven to 130-140°C.
  • Rasp the lemon zest from one of the lemons and mix with the juice of both.
  • Separate the egg whites and yolks. The yolks go with the lemon juice from before. We need the whites for beaten egg whites later on (NB: English is difficult at times ;)).
  • Add the remaining ingredients, except for the egg whites and blend.
  • Make the beaten egg whites and then blend them with the mixture from before (makes it a bit fluffier and voluminous during the baking).
  • Put in a spring form or similar.
  • Bake for 100-120 minutes at constant temperature.


  • The mass shouldn’t get a different color during the first hour of baking, if it does, lower the heat a bit.
  • It’s normal that it shrinks again when cooling down.
  • I haven’t done more than one of the gluten-free variety, so I’m still experimenting, but from the feedback I’m going to try one or two more eggs in the next one(s).
  • If you don’t use a non-stick spring form, use some butter or margarine or oil to prevent it from sticking.

Any questions? Ask back! :mrgreen:

// Oliver

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