• 200 grams (7.05 ounces) sea buckthorn
  • 3 large eggs
  • 125 grams (4.40 ounces) cookies
  • 50 grams (1.75 ounces) butter
  • 600 grams (21.15 ounces) cream cheese
  • 1 teaspoon vanilla extract
  • 3 tablespoons (1.5 ounces) amaretto liqueur
  • 4 gelatin leaves
  • 85 grams (3.00 ounces) powdered sugar


  • Baking Dish

    A must-have for any cheesecake recipe. Make sure to line it with baking paper to avoid sticking. 🥧

  • Blender

    Perfect for mashing the sea buckthorn. Ensure it's powerful enough to get a smooth puree. 🍓

  • Fine Sieve

    Helps remove the seeds from the sea buckthorn puree, making it smoother. Replaceable with a cheesecloth if needed. 🧺

  • Mixing Bowls

    Various sizes for blending the cheesecake filling and other components. Stainless steel bowls are easier to clean. 🥣


Step 1

Step 1: Preheat the oven to 356°F (180°C). Line the bottom of the baking dish with baking paper. Using baking paper ensures that the cheesecake won't stick to the pan and makes it easier to remove.

Step 2

Step 2: In a food processor, turn the cookies into small crumbs. Mix the crumbs with melted butter and press them into the bottom of the prepared baking dish. Refrigerate the crust for fifteen minutes. For an even layer, use the bottom of a flat measuring cup to press the crumbs.

Step 3

Step 3: For the filling, whip the cream cheese with powdered sugar and vanilla extract until smooth. Add the eggs, one by one, beating well after each addition. Pour the mixture over the crust. Make sure your cream cheese is at room temperature to ensure a smooth filling.

Step 4

Step 4: Bake the cheesecake for 30 minutes. Remove from the oven and let it cool completely. A water bath can help prevent cracks in your cheesecake, but it's optional.

Step 5

Step 5: To prepare the sea buckthorn and amaretto jelly, soak the gelatin leaves in cold water for five minutes. In the meantime, blend the sea buckthorn berries and pass through a fine sieve to remove the seeds. Sea buckthorn can be tart, so adjust the sugar to your taste.

Step 6

Step 6: Add the amaretto liqueur and additional sugar (if needed) to the puree. Squeeze the gelatin to remove excess water, then dissolve it in four tablespoons of hot water. Stir the dissolved gelatin into the sea buckthorn puree. Ensure the gelatin is fully dissolved to avoid lumps in your jelly.

Step 7

Step 7: Pour the jelly mixture over the cooled cheesecake. Refrigerate for at least four hours or until set. Chilling overnight allows the flavors to meld beautifully.


The beauty of a **sea buckthorn cheesecake** lies not just in its flavors but also in its versatility when it comes to serving. 🍽️

For a **classic presentation**, simply slice the cheesecake into even wedges and serve on a cake stand. A drizzle of fresh whipped cream on the side will elevate its elegance.

If you're planning a **garden party** or a picnic, consider serving the cheesecake in bite-size portions. You can pre-cut it into small squares and place them in colorful cupcake liners. This makes it easy to serve and enjoy without utensils. 🧁

For a sophisticated **dinner party** look, add a garnish of fresh mint leaves or a sprinkle of powdered sugar just before serving. You can also place thinly sliced fruits like strawberries or kiwi on top for an extra pop of color and flavor. 🍓🍃


**Gluten-Free Variation:** 🌾✨

To make this cheesecake **gluten-free**, simply substitute the cookies with gluten-free graham crackers or any gluten-free biscuits you prefer. Ensure that the cream cheese and other ingredients are certified gluten-free.

**Vegan Variation:** 🌱🍰

Turning this recipe into a **vegan delight** is easier than you think! Use vegan butter for the crust, replace cream cheese with a vegan alternative, and swap eggs with a vegan egg substitute. Ensure your gelatin is plant-based too. The result is a delicious, animal-friendly treat!


  • How do I prevent my cheesecake from cracking?

    Ensure all ingredients are at room temperature, and avoid over-mixing the batter. Baking at a low temperature and allowing it to cool gradually can also help.

  • Can I use frozen berries instead of fresh sea buckthorn?

    Yes, frozen berries will work just fine. Make sure to thaw and drain them before blending.

  • What's the best way to achieve a smooth cheesecake filling?

    Beat the cream cheese until it's creamy, then add the sugar and vanilla. Make sure to add eggs one by one and mix just until combined.

  • What can I use instead of Amaretto liquor?

    Almond extract is a good non-alcoholic substitute. Use it sparingly as it's quite potent.

  • How do I store leftover cheesecake?

    Keep it in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days.

  • Can this cheesecake be frozen?

    Yes, wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2 months.

Nutrition facts

Recipe Yield:1 cheesecake
Calories:per slice
Calories (Min - Max):280 - 320
Total Fat:18g
Saturated Fat:11g
Total Carbohydrate:24g
Total Sugars:19g