Hibiscus Cheesecake 🌺

Ingredients

• 200g digestive biscuits, crushed
• 100g butter, melted
• 30g dried hibiscus flowers
• 250ml boiling water
• 600g cream cheese, room temp
• 150g granulated sugar
• 3 eggs, room temp
• 150ml sour cream
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• For the glaze: 150ml of the hibiscus tea, 2 tbsp sugar, 1 tsp powdered gelatin bloomed in 2 tbsp water
• Dried hibiscus petals and a fresh hibiscus flower, to decorate

How to make it

1. Steep the hibiscus flowers in the boiling water for 15 min, strain and simmer the tea down to about 200ml of deep red concentrate. Cool completely.
2. Heat the oven to 160°C. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min. Cool.
3. Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then the sour cream, vanilla, cornstarch and 100ml of the hibiscus concentrate.
4. Pour over the crust and bake in a water bath for 50-55 min, until the edges are set and the center still wobbles slightly.
5. Turn off the oven, leave the door ajar and cool the cheesecake inside for 1 hour, then chill at least 6 hours or overnight.
6. For the glaze, warm the remaining hibiscus tea with the sugar, stir in the melted bloomed gelatin, cool to room temp and pour over the chilled cheesecake. Chill 1 more hour.
7. Decorate with hibiscus petals, slice and serve.