Sea Buckthorn Cheesecake
Sea Buckthorn Cheesecake
When the Sour Kicks In
This doesn´t happen often that I make something less sweet and not poured over with chocolate 
I´m making history here, ok!?
Presenting you my new favourite cheesecake creation – Sea Buckthorn Cheesecake! This raw vegan cheesecake is well balanced with its sweet and sour combo, beautifully coloured thanks to the healthy berries and looking extremely fancy, just what you need to impress the fellow cake lovers around. Or in my case – make the sea buckthorn haters swallow their dislike with every delicious bite 😍
Sunshine In My Kitchen
Sea Buckthorn Superpowers:
- rich in vitamin C – 12 times more than an orange
- contains B12
- has all four omega fatty acids, which can promote collagen growth
- protects against stress, tumor growth, ulcers, inflammation
Vegan cheesecakes are my all time favourites. Though they might be a little pricy they never disappoint you.
I tend to go towards my Snickers obsession whenever I feel like making some cheesecake treats. But this time I ran into a Natures´ treasure spot and handpicked the berries myself. Later at home had to figure out what to make out of them. Couldn´t just smoothie the berries away, had to remember the great suffering of picking them. If you have never experienced that pain these spiky bushes make you feel you won´t understand me. Don´t underestimate the Nature!
And so the Sea Buckthorn Cheesecake was born – for the memorial for my bloody fingertips
Sea Buckthorn Cheesecake
Ingredients
Base
- 1/2 g almonds 75g
- 1/2 g dates 75g, soaked overnight
- 2 tbsp cacao powder
- 1 tbsp coconut oil melted
- salt just a little
Filling
- 2 cups cashews 300g, soaked overnight
- 1 tbsp lemon juice
- 4 tbsp maple syrup
- 1/3 cup coconut cream 75g
- 3 tbsp coconut oil 15g
- 1 tsp agar-agar
- 4 tbsp milk/water used date soaking water from the base
- 1/6 cup sea buckthorn 50g
Topping
- 1/4 g sea buckthorn 80g
- 1 tsp agar-agar
- 2 tbsp maple syrup
- 1/2 cup coconut water
Instructions
- the night before put the dates and cashews to soak in 2 different bowls
Base
- place all the ingredients into the food processor and blend until well mixed
- press the nut base mixture into the mold
- place into the freezer while making the filling
Filling
- place cashews, lemon juice, maple syrup and coconut cream into the food processor and blend until smooth
- add the melted coconut oil and blend until combined
- bring 4 tbsp date syrup water mixed with agar-agar powder to a low boil and stir into the cashew mixture
- pour the mixture into a bowl and put about 1/3 cup of the cream back to the food processor with 50g of sea buckthorns, blend until smooth
- pour both of the filling mixtures onto the base to create a coloured pattern
- place into freezer for 2h to set
Topping
- puree the sea buckthorn and strain the skin and seeds
- bring the sea buckthorn juice with all other ingredients to a low boil
- let it cool down a little and pour over the cheesecake
- let is set in the fridge overnight
Notes
- used a rectangular mold 15x25 cm
- you can use more berries in the filling for a brighter orange colour difference
- cake can be stored in the freezer but the topping might defrost not so nicely. I recommend making the cake the night before serving to have the prettiest look.
- as well for the topping, I prefer a little milder buckthorn tase but if you´d like to have a full boost reduce the coconut water and increase the berry liquid.
Let me know if you like this recipe – Can´t wait for you to try!
And don´t forget to tag me on your posts on instagram with #lifetreatsrecipe and @my_life_my_treats so I can enjoy all your creations!
Little Sour makes the Sweet Better
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I am a professional ballet dancer, yoga teacher and TCM student.
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