Sea-buckthorn Cheesecake

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Sea-buckthorn Cheesecake

Sea-buckthorn Cheesecake is a traditional British recipe for a classic biscuit-base cheesecake that has sea-buckthorn jam or jelly spread between the biscuit layer and the cheese layer. The full recipe is presented here and I hope you enjoy this classic Danish version of: Sea-buckthorn Cheesecake.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

Tags : Wild Food Milk Recipes Cheese Recipes Baking Recipes Cake Recipes British Recipes

Ingredients:

250g digestive biscuits
50g melted butter
100ml milk or Almond milk
sea-buckthorn jam or sea-buckthorn jelly
225g cream cheese
500g plain yoghurt
150g icing sugar
finely-grated zest of 1 lemon
juice of 1/2 lemon
3 tbsp cornflour (cornstarch)
1 tsp vanilla extract

Method:

Break up the biscuit into small crumbs and add to a bowl. Mix in the melted butter and milk (or almond milk) then mix until smooth. Pack the crumb mixture into the base of a springform pan (About 25cm diameter) and press into the bottom and slightly up the sides.

Meanwhile, in a bowl, combine the cream cheese and yoghurt before whisking in the lemon zest, lemon juice, icing sugar, cornflour and vanilla extract.

Liberally spread the sea-buckthorn jam or jelly over the crumb base then pour in the filling. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes. Reduce the oven temperature to 150°C and bake for an additional 25 minutes. Allow the cake to cool completely then place in a refrigerator over night to set completely before serving.