Monday, January 18, 2016

Yummy HIBISCUS Cheesecake




For Oatmeal Cocoa Crust:

  • 1 cup quick cooking rolled oats
  • 1/4 cup melted butter
  • 1/4 cup unsweetened ground chocolate
  • 2 tbs sugar (can sub with sugar substitute or any other sweetener)

For Cheesecake Filling:

  • 3 boxes (8 oz each) fat free cream cheese, (can sub with dairy free as well) softened
  • 3 egg whites
  • 1 can (14 oz)sweetened condensed milk (You can use homemade sugarless condensed  milk)
  • 1/2 cup hibiscus jam
  • 2 tsp orange extract


  1. To make the crust, mix all ingredients in a bowl.  Pour into 8 inch cheesecake pan and press onto the bottom. Bake in a preheated 400F for 10 minutes.  Set aside.
  2. To make filling, blend  cheese, milk, orange extract and eggs in an electric mixer until smooth. Add hibiscus jam and stir with a spatula or wooden spoon, incorporating the hibiscus carefully.
  3. Pour cheesecake batter into the prepared pan.  Place in a water bath and bake for 55 minutes at 350F. Remove from oven when center is almost set (still jiggly and not firm). Run a thin knife between cake and rim of pan. Refrigerate uncovered  for at least 2 1/2  hours before serving. If making ahead, wrap airtight when cool and chill up to 2 days. Spread hibiscus jam with syrup on top just before serving.

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