Cheesecake Recipe
gooseberry, toasted coconut, seabuckthorn purée
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Ingredients
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Crust
Cheesecake Filling
Gooseberry Topping
Seabuckthorn Purée
Method
Crust Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, shredded coconut, melted butter, and sugar until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Cheesecake Filling
- 2
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, sugar, and vanilla extract, mixing until well combined. Add the eggs one at a time, beating well after each addition. Pour the filling over the cooled crust and smooth the top.
- 3
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
Gooseberry Topping Preparation
- 4
Seabuckthorn Purée
- 5
Prepare the Seabuckthorn Purée
In a blender or food processor, combine the seabuckthorn berries, honey (or maple syrup), and water. Blend until smooth. Strain through a fine mesh sieve to remove seeds, if desired.
Assembly
- 6
Assemble the Cheesecake
Once the cheesecake is fully cooled, spread the gooseberry topping over the top. Drizzle with the seabuckthorn purée. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.
