Pistachio-Butter and Skyr | Viral Japanese Cheesecake

By Meeta K. Wolff 

Prep Time: 10 minutes + overnight in the fridge
Total Time: 20 minutes
Makes 1 Jar

Ingredients

• 3 tablespoons Skyr

• 1 tablespoon pistachio butter

• 5-6 caramel cookies

• 25g pistachios, chopped

Method

1. In a small bowl, combine the skyr and pistachios, stirring until the cream turns smooth and velvety, softly freckled with green. Spoon or pipe the mixture into your jar, then gently press a few cookies into the cream, letting them sink in slightly.

2. Chill in the refrigerator for at least 3 to 4 hours, or overnight, until the flavours deepen and the texture sets into something lush and spoonable. Just before serving, scatter a few chopped pistachios over the top and savour slowly.