Wild Hibiscus Cheesecake April 22, 2015 21:19
|Recipe by: Wild Hibiscus Flower Company|
|Makes 1 9-inch cheesecake|
1 jar (250g/8.8oz) Wild Hibiscus Flowers in Syrup
1 cup graham cracker meal
2 Tbsp. butter, melted
2 Tbsp. superfine or baker's sugar
1 cup sugar
3 packages (8 oz each) cream cheese, softened
3/4 cup reserved hibiscus syrup
1 cup sour cream
3 Tbsp. flour
Preheat oven to 350°F. Drain hibiscus flowers and reserve syrup. Cut each flower in quarters.
For crust: Mix together graham crackers, butter and sugar, and pat into bottom of 9″ spring-form
For cake layer
Beat together sugar and cream cheese until fluffy, then mix in the reserved syrup. Beat in eggs, one at a time. Mix in sour cream and flour until smooth. Pour into crust and bake in lower part of oven about 35 – 45 minutes or until the center is set but still slightly jiggly. Remove from oven and let cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim.
Cut with a knife dipped in hot water. Scatter slices of cheesecake with hibiscus flowers.
Store leftover cheesecake refrigerated.
*If you don't have time to make cheesecake from scratch, then purchase a high-quality cheesecake and serve scattered with quartered hibiscus flowers and drizzled with the hibiscus syrup.