Hibiscus Lavender Cheesecake
This is the compilation of my subsequent pregnant ruminations on what kind of cheesecake I wanted to make, and decided to base my recipe on America's Test Kitchen Triple Citrus Cheesecake. Instead of orange juice and orange zest, I subbed the same amount of Hibiscus vinegar and kept the lemon and lime juice and zest to compliment the hibiscus flavor.
Ingredients
Crust
- 2.5 oz Graham Crackers
- 2.5 oz Oat Flour
- 3 Tbsp Granulated Sugar
- 4 Tbsp Coconut Oil
- 1 oz lavender
Filling
- 1 tea grated Lemon Zest
- 1 Tbsp Lemon Juice
- 1 tea grated Lime Zest
- 1 Tbsp Lime Juice
- 2 Tbsp Hibiscus Vinegar
- 1 Tbsp Hibiscus Sugar
- 1 1/4 cus granulated sugar
- 1 1/2 pounds cream cheese three 8 oz packages cut into rough 1-inch chunks and left at room temp.
- 4 Large Eggs Room Temp
- 2 tea Vanilla paste
- 1/4 tea salt
- 1/2 cup heavy cream
Heavy Whipping Cream Frosting
- 2 cups of Heavy Whipping Cream
- 2 - 4 Teaspoons of Sugar We prefer ground sucanat or coconut sugar, but the color will be darker.
- 1 dollop of Vanilla Paste
Instructions
FOR THE CRUST:
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- In food processor, process graam crackers to fine, even crumbs, about 30 seconds.
- Add sugar, oat flour, lavender, and pulse 2 or 3 times to incorporate.
- Add warm melted butter in a slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses.
- Transfer mixture to a 9-inch springform pan.
- press firmly and evenly into the pan bottom,
- Bake until fragrant and golden brown, 15 to 18 minutes.
- Cool on a wire rack to room temperature, about 30 minutes. (if using a water bath: when cool, wrap outside of pan with two 18-inch square pieces of heavy-duty foil; set springform pan in roasting pan.)
For The Filling
- Process 1/4 cup sugar and lemon, lime, and in a food processor until sugar is yellow and zest is broken down, about 15 seconds, scraping down bowl if necessary.
- Transfer lemon sugar to a small bowl; stir in the remaining 1 cup sugar
- In a standing mixer fitted with the paddle attachment, beat cream cheese on low to break up and soften slightly about 5 seconds
- With the machine running, add sugar mixture in a slow, steady stream; increase speed to medium and continue to beat until mixture is creamy and smooth, about 3 minutes, scraping down the bowl with a rubber spatula as needed.
- Reduce speed to medium-low and add eggs 2 at a time; beat until incorporated, about 30 seconds, scraping sides and bottom of bowl well after each addition.
- Add lemon juice, lime juice, hibiscus vinegar, vanilla, and salt and mix until just incorporated about 5 seconds.
- Add heavy cream and mix until just incorporated, about 5 seconds longer. Give batter final scrape, stir with a rubber spatula, and pour into prepared springform pan.
- Bake until the center jiggles slightly, sides just start to puff, the surface is no longer shiny, and an instant-read thermometer inserted in the center of cake registers 150 degrees, 55 to 60 minutes.
- Turn off the oven and prop open the oven door with a potholder or wooden spoon handle; allow the cake to cool in a water bath in the oven for 1 hour.
For The Frosting
- Add ingredients to a food processor
- Let the food processor run for about 45 seconds, and then scrape down the sides.
- Pulse in 5-second intervals until the desired consistency.
Finish
- Once the cheesecake is cooled, the whipped frosting is ready. Spread a thick even layer over the cheesecake
- Sprinkle with Hibiscus Sugar for color and flavor
- Enjoy!