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Strawberry Hibiscus Cheesecake Cake

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A delicious creamy pink hibiscus-infused cheesecake topped with whipped cream and marbled with strawberry-hibiscus jam.

Ingredients

Scale
  • 1 cup Dried hibiscus flowers
  • ½ cup Boiling water
  • 1 pound Fresh strawberries, quartered
  • 1½ cups C&H® Granulated Sugar, Easy Baking Tub
  • 2 tablespoons Freshly squeezed lemon juice
  • 2 cups Graham cracker crumbs
  • 5 tablespoons Unsalted butter, melted
  • 3 tablespoons C&H® Granulated Sugar, Easy Baking Tub
  • ¼ teaspoon Salt
  • 3 (8-ounce) packages Cream cheese, at room temperature
  • 1½ cups C&H® Granulated Sugar, Easy Baking Tub
  • 3 tablespoons All-purpose flour
  • 2 teaspoons Pure vanilla extract
  • ¼ teaspoon Salt
  • 4 large Eggs, at room temperature
  • ¼ cup Sour cream, at room temperature
  • ¼ cup Heavy cream, at room temperature
  • 1¼ cups Heavy whipping cream
  • 2 tablespoons C&H® Powdered Sugar
  • 1 teaspoon Pure vanilla extract

Instructions

  1. Prepare the hibiscus jam: steep dried hibiscus flowers in boiling water for 15 minutes, then strain and discard the flowers.
  2. Combine strawberries, sugar, lemon juice, and hibiscus water in a saucepan; bring to a boil, then simmer until jam reaches 215 °F (about 25–30 minutes); remove from heat and cool to room temperature.
  3. Preheat oven to 350 °F. Butter a 9-inch springform pan and line the bottom with parchment paper; set aside.
  4. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt; press into bottom and sides of prepared pan. Bake for 15 minutes; remove and reduce oven temperature to 325 °F.
  5. In a large bowl, beat cream cheese and sugar until smooth. Add flour, vanilla, and salt; beat until incorporated.
  6. Add eggs one at a time, mixing until smooth after each. Stir in sour cream and heavy cream until batter is smooth.
  7. Wrap the springform pan in foil and place in a large roasting pan. Pour half the cheesecake batter into the pan. Spoon 3–4 tablespoons of hibiscus jam over the batter and swirl with a knife. Repeat with remaining batter and jam to create a marbled effect.
  8. Add hot water to the roasting pan to come 1 inch up the side of the springform pan. Bake for 1 hour 15 minutes, or until the center is just set. Remove from oven, let rest in pan for 1 hour, then refrigerate (in pan) at least 6 hours or overnight.
  9. Before serving, beat heavy whipping cream with powdered sugar and vanilla to medium peaks. Remove cheesecake from pan, top with whipped cream, and swirl with remaining hibiscus jam.

Notes

  • Leftover hibiscus jam can be stored in an airtight container in the refrigerator for up to 1 week.

Nutrition

Keywords: strawberry, hibiscus, cheesecake, jam, dessert

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