Gorgeous Sea Buckthorn Frozen Cheesecake Recipe
This is actually a really simple cheesecake recipe, and contains no eggs or cream, just full-fat mascarpone cheese. Combining my beloved stem ginger with the tart richness of swirled sea buckthorn syrup, this dessert has been discussed over dinner many a time.
Is it a frozen cheesecake, an ice cream or a sorbet on a cheesecake base? Sensibly, my friends decided it didn’t matter as it tastes so good and is a glorious way to end a meal.
I'm a bit coy to say, but this is my favourite of all the sea buckthorn recipes I've created. I hope you enjoy it too!
Sign up to access this post
Access this post and more for £5.95. Already a member? Sign in here.
£5.95 per month
Get more! You'll get access to all the Taster Basket blogs, plus an additional 2 seasonal posts of my most treasured material AND be able to access the last 6 months of Rich Pickings offerings.
Unsubscribe at any time.