Yuzu Skyr 'Cheesecake' with Advocaat Mirror – Christmas Recipe

You know when you mix lemonade with advocaat you get a snowball cocktail? Well this is essentially a snowball cheesecake. Oh look, it's just in time for Christmas, too (although this is a pretty unconventional Christmas cake).

This is a yuzu.

It's like an extreme lemon. Literally all you have to do is scratch the skin a little, sniff, and get smacked in the face with a fantastically strong hit of citrus. It's more floral and fragrant than your average lemon, too. They're not easy to come by fresh in the UK (I got mine from the Japan Centre in London), so I made the most of mine and used both the juice and the peel, candying the latter to use as a garnish.

I've made a skyr cake before, and have continued in my obsession with the Icelandic curds. I felt like the lightness of this version of cheesecake would go with the flavour of yuzu well. This time however I stabilised the cheesecake with gelatine to make it easier to slice, since I planned to glaze and decorate it too.

As for the advocaat, I've only just discovered it. It's an egg-enriched liquor, kind of like boozy eggnog, and it's very, very good. Mixed with lemonade in a 1:1 ratio, you get a cocktail called a 'snowball', which kind of tastes like lemon meringue pie. So with the citrussy yuzu in the cheesecake and advocaat in the glaze, you get a snowball cheesecake. Yaas.

Let's go!

Ingredients for Skyr 'Cheesecake':

200g digestive biscuits
60g melted unsalted butter
Pinch of salt
300ml double cream
300g skyr
100g caster sugar
Juice of 1 yuzu
2tsp gelatine, soaked for 5 mins in 3tbsp cold water

Ingredients for Candied Yuzu Peel:

Zest of 1 yuzu, peeled and sliced thinly
100ml water
100g caster sugar
Extra caster sugar

Ingredients for Advocaat Mirror Glaze:

100g white chocolate
150ml advocaat
50ml water
1tbsp glucose
1tbsp unsalted butter
1tsp gelatine, soaked for  mins in 1tbsp cold water


1) To make the cheesecake base, crush up the biscuits into crumbs and stir the melted butter in well. Press into a lined 7" springform pan, packing the mixture down firmly and evenly.

2) Heat the yuzu juice in a small pan and dissolve the soaked gelatine in it. Leave to cool a little. Whip the cream until soft peaks form, and whip in the skyr, sugar and yuzu-gelatine mixture until smooth. Pour into the tin and freeze overnight.

3) To make the candied peel, boil the strips of zest in the water for 30 minutes until soft. Add the sugar into the pan, and simmer for another 30 minutes until the peel goes translucent. Remove the peel from the syrup, shaking off as much syrup as possible, place on a lined baking tray and dry in the oven at its lowest temperature for an hour, turning the strips over half way. Remove from the oven, cool and toss in extra caster sugar. (Reserve the syrup for something else. It would make awesome cocktails.)

3) To make the glaze, heat the advocaat and water until almost simmering, and dissolve the butter, glucose and gelatine in it. While still hot, pour over the white chocolate in a heatproof bowl and stir until melted and well combined.

4) Unmould your frozen cheesecake by running the sides under the hot tap for a few seconds, and place the cake (with the base still underneath) on a smaller bowl over a tray to catch drips. Pour the glaze over evenly and pop in the fridge to set for 30 minutes. (You can scrape the 'drippings' off the tray, reheat a little to melt it and give the cake a second coating, too.)

5) Decorate with anything you like! As you can see I painted some raspberries gold with edible lustre and made some tempered chocolate decorations with transfer sheets. I also have some silver-coated chocolate balls on there for good measure, as well as the candied yuzu peel of course. On one side I dipped some in raspberry juice and on the other I dipped them in the yuzu syrup to get different tones.

6) Let defrost for a further hour, slice, serve and enjoy.


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