Tuesday, October 25, 2011

Sea-buckthorn and Amaretto cheesecake

Cheesecake with Amaretto and sea-buckthorn / Toorjuustukook Amaretto-astelpajuželeega

There's a little deli in our neighbourhood, Delicato, and they sell a lovely cheesecake with a sea-buckthorn and Amaretto topping. A cheesecake so good that I immediately wanted to make something similar at home. They use a rich mascarpone layer in their cake, I went with my favourite cheesecake instead. A lovely and not-so-sweet baked cheesecake that uses one of the nature's superberries (Sea-buckthorn - the new acai berry?).

Sea-buckthorn and Amaretto cheesecake
(Toorjuustukook Amaretto-astelpajuželeega)
Serves 8

125 g Digestive-biscuits (about 8 cookies)
50 g butter, melted

Cheesecake layer:
600 g full-fat cream cheese, at room temperature
3 large eggs
85 g caster sugar (100 ml)
1 tsp vanilla extract

Amaretto-seabuckthorn jelly:
200 g sea-buckthorn berries, fresh or frozen
3 Tbsp caster or soft brown sugar
3 to 4 Tbsp Amaretto
3 to 4 Tbsp hot water
4 gelatine leaves (and some cold water for soaking)

Preheat oven to 180°C/350F.
Grease a 24 cm/10 inch round springform/loose-bottomed cake tin with butter, line the base with parchment paper. Process biscuits into fine crumbs, add melted butter and combine. Press the cookie mixture over base and sides of the prepared tin. Refrigerate for 15 minutes.
Meanwhile, beat the cream cheese, sugar and vanilla together until smooth. Add eggs, 1 at a time, beating until combined.
Pour over the biscuit base and bake in the middle of a preheated 350F/180C oven for 30 minutes, until the filling is more or less set (it shouldn't wobble too much, when you lightly shake the cake tin).
Remove from the oven and cool completely.
To make the jelly layer, soak the gelatine leaves in cold water for 5 minutes.
Place the (defrosted, if necessary) berries into a blender and process until smooth. Press through a fine sieve to remove the seeds. Season to taste with sugar and Amaretto.
Squeeze the gelatine leaves to remove excess cold water, then stir into hot water (about 4 Tbsp) until dissolved. Stir into the sea-buckthorn purée. Pour the mixture carefully over cooled cheesecake.
Place into the fridge for at least 4 hours to set.

Tallinn Central Market: Sea buckthorn / Astelpaju
Sea-buckthorn berries @ Tallinn Central Market, September 2007

More sea-buckthorn recipes @ Nami-Nami:
Sea-buckthorn jelly with kama mascarpone cream
Sea-buckthorn sorbet
Topless sea-buckthorn and apple tart

9 comments:

Hovkonditorn said...

This looks and sounds great!

James Mackenzie said...

Gosh, what does sea buckthorn taste like? Also, what might the gelatine-free version be?

Missy said...

Wow, those berries are so beautiful!

Pille said...

Thank you, Hovkonditorn and Missy!

James - they're sharp and sour and sweet and very refreshing :) You could use agar-agar, but you'd need to adapt the amounts.

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Hexy said...

Supper hea kook!!

Paula said...

Looks fain and surely it is a healthy desert. I will try it! Thanks!

Lina said...

wow... nice... need to try it. One of the popular berry in the world. Sea buckthorn is the latest fruit to gain “superfood” status.

humblecottage said...

Yum..am going to try this - thanks. Have just collected lots of sea buckthorn and am writing about this on my blog - have included your recipe as a link on this piece x
http://humblecottageblog.wordpress.com/2012/09/18/sea-buckthorn/