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Buckthorn cheesecake

January 28, 2011 Leave a comment
tyrnikakku

Buckthorn cheesecake

I’ve tested this cake with 20 of my friends and we all agreed it’s a winner. The recipe’s from a Finnish food magazine called Glorian Ruoka & Viini (issue 27, 2/2005).

(for 15-20 people)
Preparation and setting time 2h 30 min

Crust

  • 200 g Digestive cookies
  • 90 g butter

Filling

  • 50 g white chocolate
  • 1 dl natural yoghurt
  • 1 dl sugar
  • 1 tsp vanilla sugar
  • 1 tbsp lemon juice
  • 3 sheets of gelatine
  • 2 dl double cream

Make double portion if you’d like your cake a little bit higher than the one in the picture.

Surface

  • 1 dl buckthorn purée
  • 2 dl water
  • ½ dl sugar
  • 4 sheets of gelatine

(I actually used 1 dl buckthorn concentrate + 2 dl water, ½dl sugar and 5 gelatin sheets for the surface and it turned out great!)

Preparation
1) Crush the Digestive cookies and mix with butter. Press the cookie mixture on the bottom of a cake tin with loose edges.

2) Let the gelatin sheets soak in cold water for 10 minutes. Melt the white chocolate in a warm water bath.

3) Mix yoghurt, chocolate, sugar and vanilla sugar. Squeeze the gelatin sheets and melt them in a small amount of boiling water. Let cool for a while and add into the yoghurt mixture. Whip the double cream and add to the yoghurt mix. Spread over the crust in the cake tin and let cool for at least 2 hrs.

4) Prepare the surface while the cake is cooling. Mix the buckthorn purée, water and sugar. Soak the gelatin sheets in cold water for 10 minutes. Squeeze them dry and melt them in a small amount of boiling water. Let the mixture cool for a while and mix it with the buckthorn mixture. Spread on the cake and let the cake set in the fridge.

I used kumquats, carambola and cape gooseberries to decorate the cake before serving. The original recipe had blackberries and redcurrants on top so it’s really your choice :) Use your favorites!. I’d thought about decorating the edges with grated white chocolate but finally didn’t have time. In the original recipe they’d used almond chips for decorating the edges.