Icelandic Skyr Cake

Instructions

1. Prepare the crust
   In a medium bowl, combine the crushed digestive biscuits with melted butter until thoroughly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even base. Refrigerate for at least 30 minutes to set.
2. Bloom the gelatin
   If using sheet gelatin, place the sheets in a bowl of cold water for 5 minutes until soft. If using powdered gelatin, sprinkle it over 60ml cold water in a small bowl and let stand for 5 minutes to bloom.
3. Prepare the filling
   In a large bowl, beat the cream cheese until smooth. Add the skyr, sugar, lemon juice, and vanilla extract. Mix until well combined and completely smooth. Ensure there are no lumps in the mixture.
4. Add the gelatin
   If using sheet gelatin, squeeze out excess water. Warm 2 tablespoons of water in a small saucepan or microwave and dissolve the gelatin in it. For powdered gelatin, heat the bloomed gelatin mixture until dissolved. Slowly pour the dissolved gelatin into the skyr mixture while stirring continuously.
5. Fold in whipped cream
   Gently fold the whipped cream into the skyr mixture using a spatula, moving from bottom to top to maintain airiness. Continue until fully incorporated and the mixture looks smooth and fluffy.
6. Assemble the cake
   Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until completely set.
7. Add the topping
   Once the cake is set, carefully remove it from the springform pan. Arrange the mixed berries on top of the cake. Warm the honey or jam slightly and brush over the berries for a glossy finish.
8. Serve and enjoy
   Slice the cake with a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled. The cake can be stored in the refrigerator for up to 3 days.