Sea Buckthorn Yoghurt Cheesecake

 

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Sea Buckthorn Yoghurt Cheesecake

Tyrni jogurtti-juustokakku

Before moving to Finland I hadn’t really had much sea buckthorn, but now I can’t get enough of the little orange berries.  If you haven’t tried them before they have a delicious tangy citrusy taste.  They are also incredibly good for you and are packed full of vitamin C.  Unlike a lot of raw cakes, this one uses coconut yoghurt to give it a sharpness that can be missing in vegan cheesecakes.  You can use store bought yoghurt, but I prefer to make my own as I think it gives the cake a fresher taste.  Finally I topped my cheesecake with a generous sprinkle of Luonnon Magiaa freeze dried sea buckthorn crumble.  It is so good, it is 100% Finnish, 100% natural and has an almost zesty sherbet like flavour.

Luonnon Magiaa freeze dried buckthorn is also available from www.minleaf.se and they can ship throughout Europe

 

Sea Buckthorn Yoghurt Cheesecake – serves 8

For the base:

180 g medjool dates, stoned

80 g gluten free oats

2 tbsp coconut oil, melted

a pinch of salt

 

For the filling:

180 g macadamia nuts, soaked overnight, drained and rinsed

zest of a large lemon

50 ml lemon juice

200 ml coconut yoghurt (store bought or use my recipe here)

50 ml maple syrup

2 tbsp coconut oil, melted

200 g frozen sea buckthorn

 

2 tbsp Luonnon Magiaa freeze dried sea buckthorn crumble, pomegranate seeds and edible flowers to decorate

 

Add all the base ingredients into a food processor and pulse until it comes together into a dough.  Line a 18 cm diameter loose bottomed tin and press the date/ oat mix to form the base and sides of your cheesecake.  Put in the freezer for 30 mins to set.

Meanwhile add all the filling ingredients into a blender and blend until smooth and creamy.  If you blender isn’t so powerful, this may take a few minutes.

Pour into your prepared base and put back in the freezer for 4 – 6 hours.

When ready to serve, remove the cheesecake from the freezer an hour before serving so it softens a little.

Top with the freeze dried sea buckthorn crumble, a sprinkling of pomegranate seeds and colourful edible flowers.

 

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8 Comments

  1. This looks absolutely delicious! We grow sea buckthorn on my farm in the UK and are trying hard to get more Brits aware of the plant and its benefits. Still early days but hopefully the nation will see the potential!

    Liked by 1 person

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