Sea Buckthorn Cheesecake is a vibrant and delicious dessert that combines a creamy texture with the tangy flavor of sea buckthorn berries.

Sea buckthorn (Hippophae rhamnoides) is a hardy shrub that grows mainly in coastal areas and mountainous regions across Europe and Asia. Its berries have been valued for centuries not only for their unique taste but also for their medicinal properties.

Packed with vitamin C, antioxidants, and omega fatty acids, this superfood supports immunity, promotes healthy skin, and aids digestion. Traditionally, sea buckthorn was used to treat wounds, reduce inflammation, and boost heart health. The oil extracted from the seeds and pulp is still popular today in skincare and dietary supplements.

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. In many parts of Scandinavia and the Baltics, it’s considered a native treasure—often referred to as “lemon of the north” due to its sharp, citrus-like tang. Today, sea buckthorn is gaining international recognition as a versatile ingredient in both sweet and savory dishes.

What Makes This Sea Buckthorn Cheesecake Unique

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!

Recipe: Sea Buckthorn Cheesecake

For those with a taste for the unexpected, this recipe delivers a perfect balance of creamy richness and vibrant tang, making Sea Buckthorn Cheesecake a dessert worth experiencing.

Serves: 8
Prep Time: 1 hour
Cooking Time: 1 hour
Calories: 350
Recipe Cuisine: European, Fusion
Recipe Keywords: sea buckthorn cheesecake, berry cheesecake, dessert with sea buckthorn, sea buckthorn dessert, European-inspired cheesecake

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).

If you prefer a gluten-free version, you can substitute the digestive biscuits with your favorite gluten-free cookies or almond flour crust. For a lighter filling, try using low-fat cream cheese or Greek yogurt instead of sour cream. These adjustments will slightly change the texture but still result in a delicious Sea Buckthorn Cheesecake.

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.

Storage Tips:

This cheesecake can be refrigerated for up to 4 days in an airtight container. For the best flavor, allow it to sit at room temperature for 15 minutes before serving.

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