Sea buckthorn cheesecake with condensed milk

Ingredients

The base

300 grams (10.6 ounces) shortbread cookies
100 grams (3.5 ounces or 7 tablespoons) butter
100 grams (3.5 ounces) chocolate drops

Cheese mass

500 grams (17.6 ounces) cream cheese
300 grams (10.6 ounces) boiled condensed milk
2 large eggs
50 milliliters (1/4 cup) heavy cream

Sea buckthorn sauce

250 grams (8.8 ounces) sea buckthorn
100 grams (3.5 ounces or 1/2 cup) sugar
15 grams (1 tablespoon) cornstarch
40 milliliters (2.7 tablespoons) water

Equipment

Baking paper
A non-stick surface to line your mold and ensure an easy release.
20cm mold
The perfect size to create a balanced cheesecake. Consider a springform pan for easy removal.
Electric mixer
Helps achieve a smooth and creamy cheese mixture without tiring your arms.
Blender
Essential for creating a velvety sauce by blending sea buckthorn and sugar.
Sieve
For straining the sea buckthorn mixture, giving you a smooth final sauce.
Rubber spatula
Great for scraping down the sides of your blender and mixing bowl, ensuring no ingredient is left behind.

Instructions

Step 1

1. **Preheat the oven to 356°F (180°C).** Tip: Ensure your oven is fully preheated before placing the base inside.
Cover the bottom of a 20cm (8-inch) mold with baking paper and grease the sides with a thin layer of butter.

Step 2

2. **Melt the butter** in a small saucepan or microwave. Tip: You can melt butter in 10-second intervals in the microwave to prevent over-heating.

Step 3

3. **Chop the cookies** finely and mix them with the melted butter. Add chocolate drops and mix again.

Step 4

4. **Form the crust** by pressing the cookie mixture firmly into the base of the mold, covering the bottom and sides. Bake the base for 15 minutes. Take it out of the oven and let it cool. Tip: Use the bottom of a glass to press the cookie mixture evenly.

Step 5

5. **Prepare the cheese mass.** Ensure all the ingredients are at room temperature. Combine cream cheese, boiled condensed milk, eggs, and heavy cream in a large bowl, and beat until smooth.

Step 6

6. **Fill the base.** Pour the cheese mixture into the cooled base. Bake at 230°F (110°C) for 90-120 minutes until the center of the cheesecake slightly jiggles. Let the cheesecake completely cool at room temperature, then refrigerate for several hours. Tip: Test the center with a slight shake; it should be set with a slight wobble.

Step 7

7. **Make the sea buckthorn sauce.** Mix sea buckthorn with sugar, and bring to a boil. Mash with a blender and sieve to remove the seeds.

Step 8

8. **Thicken the sauce.** Combine cornstarch with water, mix into the sauce, and bring it to a boil until thickened. Stir constantly and let it cool.

Step 9

9. **Finish the cheesecake.** Pour the cooled sea buckthorn sauce over the top of the cheesecake before serving.

Servings

Cheesecake is an undeniably delightful treat that lends itself to various presentations! 🍰

Solo Delight: Enjoy a decadent slice on its own with a cup of freshly brewed coffee or tea. The creamy texture combined with the tangy sea buckthorn sauce creates a perfect balance of flavors.

Fruitful Affair: For a burst of freshness, serve your cheesecake with an assortments of fresh berries, kiwi slices, or thinly sliced mango. 🍓🥭 Not only does it add color to your plate, but the natural sweetness of the fruit complements the cheesecake beautifully.

Nutty Crunch: Sprinkle a handful of toasted nuts like almonds, hazelnuts, or pistachios over your cheesecake slice for an extra layer of texture and taste. 🌰

Ice Cream Dream: Pair a wedge of your cheesecake with a scoop of vanilla, caramel, or chocolate ice cream. The contrast between the creamy cheesecake and the cold ice cream is pure bliss. 🍦

Variations

You don't have to miss out on this cheesecake if you have dietary restrictions. Here are some gluten-free and vegan variations! 🌱🌾

Gluten-Free Variation: Replace the shortbread cookies with gluten-free cookies of your choice. Ensure they are thoroughly crushed before mixing with melted butter and chocolate drops. Everything else in the recipe remains the same.

Vegan Variation: Substitute the cream cheese with a vegan cream cheese alternative. Instead of eggs, use a mixture of flaxseed meal and water (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Swap the boiled condensed milk for a thick coconut cream. For the sauce, use vegan-approved sugar. Adjustments may be needed for baking times, so keep an eye on your creation! 🥥

Faq

What type of cookies should I use for the base?
You can use any shortbread cookies, but make sure they crumble easily. If you're gluten-free, opt for gluten-free shortbread cookies.
How do I know when the cheesecake is done?
The middle of the cheesecake should still wobble slightly when you gently shake the pan. It will firm up as it cools.
Can I use frozen sea buckthorn?
Yes, just make sure to thaw them completely before proceeding with the recipe steps.
Can I prepare any parts of this dessert in advance?
Absolutely, you can prepare the shortbread base and the sea buckthorn sauce a day ahead. Keep them in airtight containers and assemble on the day you plan to serve.
How do I prevent cracks on the surface of the cheesecake?
Bake the cheesecake in a water bath to maintain an even temperature and minimize cracking, and avoid overbeating the mixture to minimize air bubbles.
Can I substitute the sea buckthorn with another fruit for the sauce?
Absolutely, you can use fruits like raspberries, blueberries, or even passion fruit to make a delightful sauce.