Ingredients:
For the crust:
250 g/8 oz cookies (such as Digestive biscuits or oatmeal cookies)
0,5 dl/0,25 cups melted margarine
1 dl/0,5 cups soy milk/rice milk/oat milk
Sea-buckthorn jam
For the filling:
225 g/8 oz unflavored vegan cream cheese
500 g/ 18 oz plain soy yogurt
1,5 dl/0,5 cup powdered sugar
grated peel of 1 lemon
juice of 0,5 lemon
3 tbls potato starch or corn starch
1 tsp vanilla extract
Directions:
- Break up the cookies and place into a bowl. Add the melted margarine and soy milk; mix until smooth. Put into a springform pan (24 cm) and press evenly over bottom and up sides.
- Mix the vegan cream cheese and yoghurt. Add the grated lemon peel, lemon juice, powdered sugar, potato starch and vanilla extract
- Spred the sea-buckthorn jam onto the crust and pour the filling over.
- Bake in 175C/ 350F for 20 minutes, reduce oven temperature to 150C/300F and bake additional 25 minutes. Let the cake set for several hours or, preferably, refridgerate over night before serving.
on Oct 8th, 2007 at 8:48 pm
You just made me very happy! Very, very happy.
on Oct 9th, 2007 at 2:27 pm
Ehhee - there must be something in the air -I posted a recipe for a sea-buckthorn dessert last weekend,too. And I made sea-buckthorn cheesecake few times last Christmas (not the vegan one, however)
on Oct 10th, 2007 at 9:04 am
Excuse my ignorance but what exactly is sea buckthorn? Is it a berry of some sort?
on Oct 10th, 2007 at 2:06 pm
Hi Paula, sea buckthorn…is a very yummy berry… also called sandorn known for it’s high Vit. C.
Here’s the wikipedia link http://en.wikipedia.org/wiki/Seabuckthorn. If you walk along the sand dunes of Northeastern U.S. and parts of N.W. Europe..probably others as well, but I don’t know them, you will see it. The jam, is tasty, a bit sour, kind of like a cranberry jam with less sugar, and it’s very healthy. It’s a bright orange berry that usually grows on large bushes that grown in sand dunes.
on Nov 7th, 2007 at 10:10 pm
I made this recipe a few days ago. With some adjustments. I used strawberry jam. And I put it after the baking in the oven on top of the cake.
on Nov 20th, 2007 at 7:54 pm
I’ve never had sea buckthorn, Ill have to try it.
on Nov 22nd, 2007 at 4:05 am
[...] it’s my absolute favorite fruit of all time. Hop on over to Vegalicious and check out her Sea-buckthorn Cheesecake recipe. For Thanksgiving, you could do one with pumpkin spice mixed in with the cheesecake recipe [...]
on Nov 25th, 2007 at 1:12 am
[...] cheesecake with raspberry filling but it’s like a lower end cheesecake. I know that this recipe can be improved with just a few extra spices to accommodate a certain filling that you would add [...]
on Nov 25th, 2007 at 11:01 pm
[...] 25, 2007 · Filed under Uncategorized Based on the recipe from Vegalicious (great weblog [...]