Cheesecake with sea buckthorn jelly and amaretto
8 servings
80 minutes
This exquisite cheesecake with sea buckthorn jelly and amaretto liqueur is a true symphony of flavors. The delicate texture of Philadelphia cream cheese combines with a crunchy cookie base, creating a harmony of creamy softness and light sweetness. Sea buckthorn, known for its refreshing tartness, adds a bright accent, while amaretto imparts a subtle nutty aroma to the dessert. The origins of such a combination can be found in European culinary tradition, where baked goods with liqueur and berry notes are valued for their flavor balance. Perfect for an elegant dinner conclusion or festive event, this cheesecake is not just a dessert but a gastronomic work of art that merges classic and originality.
1
Preheat the oven to 180 degrees. Line the bottom of a springform pan with parchment paper. Crush the cookies into fine crumbs, mix with melted butter, and press into the pan. Refrigerate for fifteen minutes.
- Cookie: 125 g
- Butter: 50 g
2
For the filling, beat Philadelphia cheese with powdered sugar and vanilla extract. Add eggs one by one. Spread the mixture over the shortcrust base and bake for half an hour. Remove and let cool completely.
- Philadelphia cheese: 600 g
- Powdered sugar: 85 g
- Vanilla extract: 1 teaspoon
- Chicken egg: 3 pieces
3
To decorate the cheesecake, prepare jelly from sea buckthorn and amaretto. Soak gelatin in cold water for five minutes. Blend sea buckthorn berries into a puree, then strain through a fine sieve to remove the seeds. Add amaretto and sugar if needed.
- Gelatin in plates: 4 pieces
- Sea buckthorn: 200 g
- Amaretto liqueur: 3 tablespoons
- Powdered sugar: 85 g
4
Soak gelatin in cold water, mix in hot water (four tablespoons) until fully dissolved, then pour into sea buckthorn puree. Pour the mixture over the cheesecake and refrigerate for at least four hours.
- Gelatin in plates: 4 pieces