Sea buckthorn (Hippophae rhamnoides) is a vibrant orange berry known for its tart flavor and exceptional nutritional benefits. Packed with vitamin C, antioxidants, and omega fatty acids, this superfood supports immunity, promotes healthy skin, and aids digestion.
Popular on European islands like Germany’s Rügen and Estonia’s Saaremaa, sea buckthorn has long been used in beverages, preserves, desserts, and even medicinal remedies.
Rügen Island and Its Thriving Sea Buckthorn Culture
Sea buckthorn has flourished on Rügen for almost 200 years, benefiting from the island’s coastal climate.
Why You’ll Enjoy Sea Buckthorn Cheesecake
In this recipe, sea buckthorn brings an exciting twist to the classic cheesecake. This dessert perfectly balances creamy richness with a zesty punch, making it an unforgettable treat. Ideal for special occasions or when you simply want to impress!
The tartness of sea buckthorn complements the creamy cheesecake base, creating a harmonious balance of flavors. The vibrant topping not only adds visual appeal but also a burst of freshness to every bite. A must-try for adventurous dessert lovers!
Ingredients
Crust: 200 g digestive biscuits, 100 g melted butter.
Filling: 600 g cream cheese, 200 g sour cream, 150 g sugar, 3 large eggs, 2 tbsp corn starch, 1 tsp vanilla extract.
Sea Buckthorn Topping: 300 g sea buckthorn berries (fresh or frozen), 100 g sugar, 1 tbsp lemon juice, 1 tbsp cornstarch (optional, for thickening).
Instructions
Crust:
Preheat the oven to 180°C (350°F).
Crush the biscuits into fine crumbs and mix with melted butter.
Press the mixture into the bottom of a springform pan. Bake for 10 minutes. Let cool.
Filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add sour cream, eggs (one at a time), corn starch, and vanilla. Mix well.
Pour the filling over the cooled crust.
Bake for 50–60 minutes, or until the center is set. Cool completely.
Sea Buckthorn Topping:
In a saucepan, combine sea buckthorn, sugar, and lemon juice. Cook over medium heat until the berries break down. For a smoother texture, you can pass the mixture through a fine mesh sieve to remove the seeds after cooking.
Optional: Add cornstarch dissolved in a little water to thicken.
Pour the topping over the cooled cheesecake and refrigerate for at least 4 hours.
Serving Suggestions:
Slice and serve chilled. Garnish with a few fresh sea buckthorn berries or a sprig of mint for a pop of color.
Have you tried this Sea Buckthorn Cheesecake yet? Did the tartness surprise you in the best way? Or maybe the vibrant, fresh topping made it even more enjoyable? Share your thoughts and any creative twists you added to the recipe!