Rachel Lambert: forager, author, guide

Gorgeous Sea Buckthorn Frozen Cheesecake Recipe

Sea buckthorn cheesecake with a slice on the side

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!

Slice of sea buckthorn and ginger frozen cheesecake

Frozen Sea Buckthorn and Ginger Cheesecake

Tart sea buckthorn berry syrup, combined with sweet, fiery ginger in a smooth, creamy filling and a crunchy base. I dare you to leave the rest in the freezer and not eat it all too quickly!

Image of frozen sea buckthorn cheese cake

Serves 10-12


  • 550 g mascarpone cheese
  • 135 ml (9 tbsp) sea buckthorn juice
  • 220 g unrefined caster sugar
  • 50 g unrefined icing sugar
  • 50 g stem ginger, finely chopped
  • For the biscuit base
  • 125 g sweet wholemeal biscuits
  • ½ tsp ground ginger
  • 50 g butter

In a small saucepan, measure out 60 millilitres (4 tablespoons) of sea buckthorn juice and 60g of unrefined caster sugar. Bring to the boil, stirring to help dissolve the sugar, and simmer over a low heat for 30 minutes until the liquid is thick and syrupy. Put aside to cool.

To make the biscuit base, crush the wholemeal biscuits to small fragments, though not to dust. In a second small saucepan, melt the butter over a low heat, and use a little to grease the bottom of a 20cm springform cake tin before covering the base with greaseproof paper. Add the crushed biscuits and powdered ginger into the melted butter stirring until well combined. Pour the mixture into the bottom of the cake tin, and press down, from the centre outwards until firm and even, refrigerate while making the filling.

Half a froen sea buckthorn and ginger cheesecake

For the filling, mix the mascarpone cheese, the remaining sugar and sea buckthorn juice, the icing sugar and stemmed ginger until well combined, though not over-mixed. Spoon the filling on top of the biscuit base, finally pour over the cooled sea buckthorn syrup and swirl into the mix.

Carefully place in the freezer, for at least 6 hours. When ready to serve, run a hot cloth round the outside of the tin and ease out the cheesecake, slice and serve immediately. Return the rest of the cheesecake to the freezer straight away, even if you think people will want seconds, as the cake with start to melt and loose its shape.

2 slices of sea buckthorn and ginger cheesecake

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