Sea buckthorn cheesecake in a glass
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Recipe: Saara Takahashi
Photo: Saara Takahashi
Crockery: Saara Takahashi
- 2 dl cream
- 2 dl sea buckthorn juice
- 100g vanilla cream cheese
- powdered sugar
- 4 gelatine sheets
- 2 tbsp sugar
- whipped cream
- Natural Nordic sea buckthorn powder
- frozen sea buckthorn berries for decoration
Crush the gingerbread cookies and distribute them at the bottom of the glasses.
- Soak two gelatine sheets in cold water for about 5 minutes.
- Bring 1 dl of sea buckthorn juice to a boil. Whisk the soaked gelatine sheets into the hot juice. Allow the juice to cool.
- Reserve 0.5 dl of cream for decoration. Whip the rest of the cream. Gently mix the vanilla cream cheese with the whipped cream.
- Pour the cooled sea buckthorn juice into the cream mixture in a thin stream, stirring continuously. Divide this mixture into the glasses over the crushed cookies.
- Cover the glasses and refrigerate for a few hours or overnight.
- Repeat the gelatine soaking process. Bring 1 dl of sea buckthorn juice and sugar to a boil. Whisk in the soaked gelatine sheets. Allow the mixture to cool and then pour it over the cheese layer in the glasses.
- Chill Again: Cover the glasses and return them to the fridge for a few hours or overnight.
Just before serving, decorate the cheesecakes with whipped cream, sea buckthorn powder, and frozen berries.
Flavor variations: add some vanilla sugar to the juice or consider using berry purée or sauce instead of juice.
Adjust sweetness: the sweetness can be adjusted according to taste preference. The recipe is not over sweet, the tanginess on sea buckthorn comes through. Some may prefer a sweeter version, so feel free to adjust the sugar accordingly.