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    For the hibiscus strawberry jam
  • 1 cup Dried hibiscus flowers

  • ½ cup Boiling water
  • 1 pound Fresh strawberries, quartered
  • 1 ½ cups C&H® Granulated Sugar, Easy Baking Tub
  • 2 tablespoons Freshly squeezed lemon juice

    For the crust
  • 2 cups Graham cracker crumbs

  • 5 tablespoons Unsalted butter, melted
  • 3 tablespoons C&H® Granulated Sugar, Easy Baking Tub 
  • ¼ teaspoon Salt 

    For the cheesecake
  • 3 (8-ounce) packages Cream cheese, at room temperature

  • 1 ½ 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

    For the whipped cream
  • 1 ¼ cups Heavy whipping cream 

  • 2 tablespoons C&H® Powdered Sugar
  • 1 teaspoon Pure vanilla extract

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Prep Time: 45 minutes / Bake Time: 1 hour 10 minutes / Yields: one 9-inch cheesecake, about 10 servings
Step 1

Prepare the hibiscus jam. Place the hibiscus flowers in a heat-proof bowl and add the boiling water. Let steep for 15 minutes. Strain and discard the flowers. 

Step 2

Place the strawberries, sugar, lemon juice, and hibiscus water in a medium saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until the jam reaches 215 °F. About 25-30 minutes. Remove from heat and allow mixture to cool to room temperature.

Step 3

Preheat oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. Set aside.

Step 4

In a medium bowl, mix all the ingredients for the crust. Press the crumb mixture into the bottom and sides of the prepared pan. Bake for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 325°F.

Step 5

In a large bowl, beat cream cheese at medium speed until smooth. Add sugar and beat for 2-3 minutes. Scrape the sides of the bowl as needed. Add flour, vanilla, and salt. Beat for 1 minute until incorporated. 

Step 6

Add eggs, one at a time, and mix until well incorporated. Add sour cream and heavy cream and mix until well incorporated and smooth. Scrape the sides of the bowl as needed. 

Step 7

Wrap the springform pan with aluminum foil and place it in a large roasting pan. Pour half of the cream cheese mixture into the prepared pan. Spoon 3 -4 tablespoons of hibiscus jam over the batter, swirl with the tip of a knife to create a marbled effect. Pour remaining cheesecake batter into pan, and again spoon 3 -4 tablespoons of jam over the top. Swirl batter.

Step 8

Place roasting pan in the oven and add hot water to come up 1-inch of the springform pan. Bake for 1 hour and 15 minutes or until the cake looks set in the center. Carefully remove from oven and allow resting for 1 hour. Refrigerate in the pan for at least 6 hours or overnight.

Step 9

When ready to serve, remove the cake from the pan and place on a serving platter. Prepare the whipping cream by beating all the ingredients together until medium peaks. Spoon over the cake and swirl with hibiscus jam. Serve.

Additional Tips

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

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