Sea Buckthorn Yoghurt Cheesecake

 

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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