Strawberry Hibiscus Cheesecake Cake

A luscious, marble-swirled cheesecake that combines the floral tang of hibiscus with the sweetness of fresh strawberries on a buttery graham cracker crust. Topped with light whipped cream and extra hibiscus-strawberry jam, this 9-inch dessert is as stunning as it is delicious.

Why You’ll Love This Recipe

This Strawberry Hibiscus Cheesecake Cake stands out for its vibrant color, complex flavor layers and elegant presentation. The infusion of dried hibiscus flowers into homemade jam lends a delicate tartness that perfectly balances the rich, creamy cheesecake. As a show-stopping centerpiece, it is ideal for celebrations, afternoon tea or any occasion when you wish to impress with minimal fuss.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the hibiscus strawberry jam:

• dried hibiscus flowers

• boiling water

• fresh strawberries, quartered

• granulated sugar

• freshly squeezed lemon juice

For the crust:

• graham cracker crumbs

• unsalted butter, melted

• granulated sugar

• salt

For the cheesecake:

• cream cheese, at room temperature

• granulated sugar

• all-purpose flour

• pure vanilla extract

• salt

• large eggs, at room temperature

• sour cream, at room temperature

• heavy cream, at room temperature

For the whipped cream:

• heavy whipping cream

• powdered sugar

• pure vanilla extract

directions

1. Prepare the hibiscus infusion. Place the dried hibiscus flowers in a heat-proof bowl, add boiling water and steep for 15 minutes. Strain out the flowers and reserve the colored liquid.

2. Cook the jam. In a saucepan, combine the hibiscus liquid, strawberries, sugar and lemon juice. Bring to a boil, then reduce the heat and simmer until the mixture reaches 215 °F (about 25–30 minutes). Allow to cool to room temperature.

3. Make the crust. Preheat the oven to 350 °F. Butter a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix graham cracker crumbs, melted butter, sugar and salt; press firmly into the pan. Bake for 15 minutes, then reduce the oven temperature to 325 °F.

4. Mix the cheesecake batter. In a large bowl, beat the cream cheese until smooth. Add the sugar and beat for 2–3 minutes. Mix in the flour, vanilla extract and salt. Add the eggs one at a time, blending well after each addition, then stir in the sour cream and heavy cream until the batter is silky.

5. Assemble and swirl. Wrap the springform pan in foil and set it in a water bath. Pour half of the cheesecake batter into the pan. Spoon 3–4 tablespoons of jam over the batter and swirl gently with a knife. Pour in the remaining batter and repeat the jam-swirling process.

6. Bake and chill. Bake in the water bath for 1 hour and 15 minutes, or until the center is just set. Let the cheesecake rest at room temperature for 1 hour, then refrigerate for at least 6 hours or preferably overnight.

7. Finish with whipped cream. Beat the heavy whipping cream, powdered sugar and vanilla extract to medium peaks. Spread over the chilled cheesecake and drizzle with additional jam before serving.

Servings and timing

• Prep Time: 45 minutes

• Bake Time: 1 hour 30 minutes total (15 minutes for crust, 1 hour 15 minutes for cheesecake)

• Chill Time: Minimum 6 hours (preferably overnight)

• Yield: One 9-inch cheesecake, approximately 10 servings

Variations

• Gluten-Free: Substitute gluten-free graham crackers or almond meal for the crust.

• Citrus Twist: Add 1 teaspoon of lemon zest to the cheesecake batter for extra brightness.

• Berry Medley: Replace half of the strawberries in the jam with raspberries or mixed berries.

• No-Bake Option: Omit the flour in the filling and fold whipped cream into sweetened cream cheese; chill in a springform pan until set.

storage/reheating

Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. The hibiscus strawberry jam may be kept separately in a sealed jar and refrigerated for up to one week. Before serving, allow cheesecake slices to sit at room temperature for 15–20 minutes to soften the texture; reheating is not recommended to preserve the swirl design and creamy consistency.

FAQs

What type of pan should I use for this cheesecake?

A 9-inch springform pan is ideal, as it allows for easy removal of the cheesecake without damaging its sides.

Can I make the hibiscus jam ahead of time?

Yes. You may prepare the jam up to one week in advance and keep it refrigerated in an airtight container.

How do I prevent my cheesecake from cracking?

Avoid over-mixing the batter and bake the cheesecake in a water bath to maintain a moist oven environment, which helps prevent cracks.

Why is my jam not thickening?

Ensure it reaches 215 °F and simmer it long enough; strawberries are high in pectin and will help set the jam, so avoid undercooking.

Can I substitute fresh hibiscus flowers?

Dried hibiscus is recommended for consistent flavor and color intensity. Fresh blossoms may not impart as strong a tartness or hue.

Is it necessary to let the cake rest before refrigerating?

Yes. Resting the cake at room temperature for one hour allows it to finish cooking gently and prevents sudden temperature changes that can cause cracking.

Can I freeze the cheesecake?

Yes. Wrap it tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before serving.

How do I achieve a marbled swirl?

Spoon the jam in small dollops over the batter and lightly swirl with a knife, taking care not to over-swirl so that distinct color patterns remain.

What is the best way to serve this cheesecake?

Serve it well chilled, topped with lightly whipped cream and a drizzle of reserved hibiscus strawberry jam for the finest presentation.

Can I use a different fruit instead of strawberries?

Yes. Raspberries or mixed berries work well; adjust the sugar quantity to suit the natural sweetness of the fruit.

Conclusion

This Strawberry Hibiscus Cheesecake Cake offers a sophisticated twist on classic cheesecake by marrying the floral notes of hibiscus with the sweetness of fresh strawberries in a visually stunning marble pattern. Through simple techniques—steeping the hibiscus, water-bath baking and strategic swirling—you will achieve a dessert that balances tart and sweet, creamy and fruity. Perfect for gatherings or a refined after-dinner treat, it is destined to become a favorite in your baking repertoire.