My famous ‘Skyr Cake’ is always a big hit – it is very fresh yet sweet, crunchy and soft – A delicious treat as dessert or as birthday cake. If you are a fan of cheese cake you will love this one. You can make this cake weeks in advance, just put in straight in the freezer after you make it. You can buy ‘Skyr’ in Iceland, Denmark, Sweden and at Wholfoods in the US. 
1 pack chocolate digestive biscuits
100 g (3.5 oz) butter
500 g (1 lbs) skyr
2 eggs
1 dl (1/3 cup) white granulated sugar
1/2 to 1 vanilla bean
1/4 l (1 cup) heavy cream
8 sheets (2.5 tbsp) of gelatin
1/2 dl (3 1/2 tbsp.) milk
1. Crush the biscuits into a round baking pan and pour the melted butter over it. Mix it well and press, the now buttery biscuits, down to the bottom of the pan
2. Mix together skyr, eggs, sugar and vanilla
3. Whip the cream and then stir it gently into the skyr mixture
4. Soften the gelatin sheets in water
5. In a pan on low heat, melt the now soft gelatin sheets in the milk
6. Pour the gelatin milk into the skyr-cream-mix
7. Pour the mix over the buttery biscuits
8. Cool or Freeze
9. Decorate the cake with fresh berries and finely chopped chocolate right before you serve it 
(Sorry for the crappy black and white image, we were so greedy that I totally forgot to take a picture before I served it for my guests. But the color images are new :))
