Recipe for cheesecake with sea buckthorn
Delicious and fresh sea buckthorn cheesecake.
Yesterday was my boyfriend’s birthday.
On that occasion, we naturally had to have cake.
Lotte loves cheesecake, so it was actually not a difficult choice.
This time, it was made with sea buckthorn, and it certainly won’t be the last time we try it!
The cake turns out super lovely and fresh, it was actually a great break from all the sweetness that usually dominates December.
Here’s the recipe and I hope you want to give it a try.
Equipment
- Kitchen Scale
- Blender
- Pot
- Springform
- Bowl
- Sieve
Ingredients
Dark biscuit base
- 250 gram Digestive biscuits
- 100 gram Butter
- 28 gram Brown sugar
- 15 gram Cocoa powder
Cheesecake Mass
- 10 pcs. Gelatin Sheets
- 400 gram Sea Buckthorn frozen
- 300 gram Sugar
- 600 gram Cream Cheese
- 1 pcs. Lemon both the juice and the zest
- 1 pcs. Orange both the juice and the zest
- 300 gram Greek Yoghurt
Instructions
Dark Biscuit Base
- -
- 1: place the biscuits, brown sugar, and cocoa powder in a blender and blend until it becomes crumbs.
- 2: melt the butter and mix everything together.
- 3: place the mixture in a springform pan lined with baking paper and press it down well, then refrigerate.
- -
- 1: place the gelatin sheets in cold water.
- 2: mix sugar, cream cheese, Greek yogurt, and the zest and juice from the citrus fruits in a bowl.
- 3: place the sea buckthorn in a pot and bring to a boil, then mix it with the gelatin and strain to remove any seeds.
- 4: take some of the cheese mixture in a bowl and mix it with the sea buckthorn puree (save about 0.5 dl for decoration).
- 5: add this to the rest of the cheese mixture and mix well, then pour it over the biscuit base.
- 6: create stripes with the sea buckthorn puree on top and use a stick to create a pattern by drawing in the opposite direction.
- 7: refrigerate for at least 5 hours.