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Wednesday, November 23, 2011

Seabuckthorn Amaretto Cheesecake

(In the spirit of the holiday here in the United States, I am posting a Seabuckthorn berry recipe.  Please visit the recipe page for other ideas and if you have any yourself, please let me know what they are and I'll include them there.)

This recipe is from Estonia and can be found on Nami-Nami's blog. She has lots of interesting ideas.
I just finished making 2 normal sized cheesecakes. I’ll bring one to work and send one along to the holiday feast I’ll miss due to working. The photo is of a small version I made to taste and it was wonderful. Even if you do not make it with Seabuckthorn berry, use your imagination and change up the berry choice.
Amounts are in US and European units. The conversions I calculated and they work well. Enjoy!
Sea-buckthorn and Amaretto cheesecake 
Serves 8
4.5 oz. or 125g digestive-biscuits (graham crackers in U.S.A.)
3.5 Tbs. or 50 g butter, melted
(you can use a store bought pre-formed graham cracker crust)
Cheesecake layer:
20 oz. (2.5 pkgs) or 600 g full-fat cream cheese, at room temperature
3 large eggs
1/2 cup or 85 g caster sugar (100 ml)
1 tsp vanilla extract
Amaretto-seabuckthorn jelly:
¾ cup or 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
1, ¼ oz. pkt or 4 gelatine leaves (and some cold water for soaking)
Preheat oven to 350°F/180°C.
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.
To make the cheesecake, beat the cream cheese, sugar and vanilla together until smooth. Add eggs, 1 at a time, beating until combined.
Pour over the biscuit/cracker 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 gelatin powder or leaves in a few tablespoons 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. The jelly should not be to firm, whisk or heat slightly in microwave to make it a thick spreadable jelly.
Place into the fridge for at least 4 hours to set.


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