Yummy HIBISCUS Cheesecake

HIBISCUS CHEESECAKE

Ingredients:

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

Directions:

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.