This no bake hibiscus (Rosella) cheesecake is creamy, delicious, easy to make, pure indulgence and makes it ideal for any occasion or festival.
Course Desserts
Cuisine International
Keyword Hibiscus cheesecake, no bake cheesecake, Rosella cheesecake
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Refrigeration 3 hourshours
Servings 4
Author Lata Lala
Ingredients
To make base for cheesecake :
6Digestive biscuits
25gramsmelted butter
1teaspoonHoney
1st layer :
50gramsCream Cheese
100gramsWhipped cream
1/4cup Hibiscus flowers
50gramsCastor sugar
7gramsAgar agar
For Hibiscus syrup :
15Fresh Hibiscus flower leaves
1/2cupSugar
1cupWater
Instructions
To make base :
In a mixer jar add biscuits, give it a pulse to crush them completely. After that add as much butter as is needed to bind them together.
Add honey to it. Press this into small baking tin.
Refrigerate it for 30 minutes.
Now bloom the agar agar by soaking it in water for 10 minutes to soften it. Then bring it to a boil stirring constantly until it dissolves completely.
To make 1st layer :
Whip the cream to stiff peaks.
Wash and pat dry fresh hibiscus flowers and remove centre part and peel the leaves.
As i have used fresh hibiscus flowers so dried them in microwave and then crushed it.
For this take the washed petals of hibiscus and place it in between 2 sheets of tissue paper.
Microwave it on full power for 1 minute, remove and turn it upside down. Again micro high it at the burst of 30 seconds each time till the petals are completely dry.
Remove and cool it.
In a bowl add cream cheese, whipped cream, dried and crushed hibiscus flowers, bloomed agar agar and castor sugar.
Cream all the ingredients mentioned above.
Spread it evenly over biscuit base and keep refrigerated for 3 to 4 hours.
To make Hibiscus syrup :
Place the fresh hibiscus flowers in the saucepan. Pour water, bring to a boil. Then remove it from the heat immediately.
Set aside for 15 minutes so that the flavor is infused. Strain the mixture. Discard the leaves.
Transfer the strained liquid back to the saucepan, add the sugar and bring this to a rolling boil. Stir continuously so as to help the sugar dissolve.
Cook until it reduces to a syrup consistency. Once done leave to cool down.