Genuine Hibiscus Flowers 20 g ingredient photograph, not a photograph of prepared cheesecake bars.

Ingredients

• 150 g digestive biscuits, crushed
• 60 g butter, melted
• 250 g cream cheese
• 60 g caster sugar
• 1 egg
• ½ teaspoon vanilla extract
• 100 g mixed berries
• 1 tablespoon dried Hibiscus Flowers
• 2 tablespoons water
• 1 tablespoon sugar

How to prepare

1. Preheat the oven to 160°C.
2. Combine crushed digestive biscuits and melted butter; press firmly into a small lined baking tin.
3. Gently simmer the berries, dried Hibiscus, water and 1 tablespoon sugar until the berries soften and develop a rich colour.
4. Press the berry mixture through a fine sieve and cool the resulting Hibiscus-berry sauce.
5. Beat cream cheese and caster sugar until smooth. Add the egg and vanilla and mix gently until combined.
6. Spread the cheesecake mixture over the biscuit base.
7. Spoon small amounts of cooled berry sauce over the surface; swirl gently with the tip of a knife.
8. Bake for approximately 25–30 minutes, or until just set.
9. Cool completely before refrigerating and cutting into bars.

Kitchen notes

Contains milk/dairy, wheat/gluten and egg; digestive biscuits and other ingredients may contain additional allergens. Use correctly identified food-grade Hibiscus Flowers (Hibiscus rosa-sinensis on our ingredient label), rather than ornamental pesticide-treated flowers. Cheesecake made with cream cheese and egg must be properly baked, cooled safely and refrigerated. The preserved recipe does not specify a validated storage period, serving yield or shelf-stable preservation process. This recipe is offered for culinary enjoyment, with no health claims.