Fruity Pebbles Cheesecake
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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.
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
- 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.
- Heat the oven to 160°C. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min. Cool.
- 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.
- 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.
- Turn off the oven, leave the door ajar and cool the cheesecake inside for 1 hour, then chill at least 6 hours or overnight.
- 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.
- Decorate with hibiscus petals, slice and serve.
