Hibiscus Cheesecake
A baked cheesecake with a tart ruby heart — hibiscus gives it a cranberry-like tang and that deep crimson glaze. Bold, bright, beautiful.
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Butterfly Pea Cheesecake
Yes, it really is that blue — and no food coloring is involved. Butterfly pea flowers tint this no-bake cheesecake an unforgettable vivid blue.
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 20 dried butterfly pea flowers
- 100ml hot water
- 500g cream cheese, room temp
- 100g powdered sugar
- 300ml heavy cream
- 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
- 1 tsp vanilla extract
- 1 tbsp lemon juice (keep separate — it turns the blue purple, use only a few drops if you want an ombré top)
- Fresh or dried butterfly pea flowers, to decorate
How to make it
- Steep the butterfly pea flowers in the hot water for 10 min until deep blue, then strain and cool completely.
- Mix the crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
- Beat the cream cheese, powdered sugar and vanilla until smooth, then beat in the blue tea a little at a time until evenly colored.
- Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
- Pour over the crust, smooth the top and chill at least 6 hours or overnight until set.
- Decorate with butterfly pea flowers, slice with a hot knife and serve.
