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Preparation 1 h 12 portions



  1. Crush the cookies into small crumbs for example in a food processor.
  2. Combine the cookie crumbs with melted butter and salt.
  3. Press the crust into the bottom of the pan and place it in the fridge for a while.


  1. Crush the nuts with hands or in a food processor.
  2. Mix the crushed nuts with dates and salt in a food processor or with a hand blender.
  3. Press the crust into the bottom of the pan and place it in the fridge for a while.


  1. Make two layers of filling: First, whip the cream into a foam.
  2. Stir the yoghurt and cream cheese into the cream, stirring gently with a whisk until the mixture is smooth.
  3. Share the filling half into two different bowls.
  4. Let the gelatin leaves soak in cold water.
  5. Heat a few drops of water for example in a water kettle.
  6. Squeeze any excess liquid from the gelatin leaves and whisk them all the way into the hot water drops until the mixture is smooth.
  7. Divide the gelatin liquid so that 1/3 goes into one and 2/3 into the other bowl. Chocolate will harden the filling so effectively that the white chocolate layer needs less gelatin than the berry layer.
  8. Melt the white chocolate gently in a saucepan over a low heat. Let the chocolate cool down for a moment.
  9. Mix the molten, a little cooled white chocolate into a filling with a little less (i.e. 1/3) of gelatin.
  10. Take the pan out of the fridge and spoon the white chocolate filling on the top of the crust. Place the cake back to the fridge.
  11. Mix the berry powder with the rest of the filling. Add a little sweetening to the mixture, taste and add more if needed.
  12. Take the cake out of the fridge and check that it has hardened a little. If the white chocolate layer is still soft, place the cake in a freezer for a while.
  13. Spoon the blackcurrant filling over the white chocolate filling, even out the top and let the cake refrigerate for 2-3 hours.
  14. Decorate the cake before serving.
  15. *Vegetarians can replace the gelatin for example with agar agar or vege gel. Use the ingredients as instructed in the package. In this case, also replace the dairy products with corresponding plant-based products.



  • ~ 150 g (5.2 oz.) (gluten-free) digestive biscuits
  • ~ 50 g (3,5 tbsp) melted butter
  • a touch of salt


  • 1 dl (1/2 cup) walnuts (or other nuts)
  • 1 dl (1/2 cup) soft (fresh) dates
  • a touch of salt


  • 2 dl (1 cup) whipping cream
  • 2 dl (1 cup) Turkish yoghurt
  • 100 g (3,5 oz.) cream cheese
  • 3 gelatin leaves*
  • 2 tbsp water
  • 100 g (3,5 oz.) white chocolate
  • ~ 2 tbsp honey or other sweetening
  • 2 tbsp Biokia’s dried blackcurrant powder
  • Garnish with meringue and edible flowers


Blackcurrant makes the cheesecake taste much fresher. The tart berry is a heavenly match with sweet white chocolate, and the two layers of different colors make the cake look sophisticated. Yoghurt makes the cake fresher and lighter.

Berry powder is super handy in a cheesecake because it gives the cake a beautiful colour without adding moisture like when using fresh berries. The lower moisture content also speeds up the hardening of the cake considerably and maintains the shape of the cake. Two tablespoons of berry powder used in the filling corresponds to about three decilitres of fresh berries.


There are two versions of the crust in this recipe: the faster version allows you to use pre-cooked biscuits, and the nut and date crust version has more nutrients. The result is a deliciously full-bodied cake that disappears quickly. Beautifully decorated, the cake will also fit on a slightly more festive table setting.

Note: the pan used in the recipe is 18 cm in diameter. For a bigger pan, add little more ingredients.

Recipe and pictures: Lotta Viitaniemi, Syötävän hyvä

Biokia products used in the recipe