Hibiscus Cheesecake Recipe
Enjoy a sweet taste of the tropics with this creamy, no-bake cheesecake! Easily add this blend as an extra treat with any of our Easy Kits, or you can purchase it on its own here.
Hibiscus Cheesecake
Hibiscus is a plant that thrives in warm tropical climates - from Tahiti, Jamaica and Mexico to India, China and the Philippines. Its flavour is a little bit like tart blackcurrants and it’s often used to make vibrant pink, refreshing beverages that are packed full of vitamin C. Here we’re using it to flavour a delicious, creamy no-bake cheesecake along with a hint of ginger and allspice.
- Total Time: 2 hours 35 minutes
- Serves: 8
- Heat rating: 0/5
- Dietary: N/a
Ingredients
- 250g full fat cream cheese
- 100g butter
- 300ml double cream
- 200g digestive biscuits - crushed into fine crumbs
- 200g white chocolate - broken into small pieces
- 100g caster sugar
Spices
Hibiscus Cheesecake Blend (1 portion/3 tbsps): hibiscus, ginger, allspice. Please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion but the spices only by 2/3 or it will be too intense!
Method
- Grease and line a 20cm springform cake tin with baking parchment
- Melt the butter then stir in the biscuit crumbs. Press this mixture into the bottom of the lined cake tin
- Whisk the cream to soft peaks
- Gently heat the white chocolate with 50ml of the whipped cream in a small saucepan for 1 minute or until the chocolate has melted (stirring continuously so that it doesn’t burn)
- Beat the cream cheese, sugar and HIBISCUS CHEESECAKE BLEND until smooth then beat in the melted chocolate mixture
- Fold the remaining whipped cream into the cream cheese mixture until fully incorporated
- Spoon the mixture over the biscuit base smoothing the top over with the back of a spoon. Refrigerate for at least 2 hours or until set firm (it’s even better if you leave it overnight)
- Serve the cheesecake in slices straight from the fridge
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