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Japanese Hibiscus Cheesecake
So what makes this cheesecake Japanese you might ask? The texture, Jeff would respond. Fluffy like a pound cake yet a fully formed cheesecake, this is like a New York cheesecake in flavor but healthier. It’s less fattening, but it’s just as delicious. We used Neufchatel cheese since it has less fat than regular cream cheese, but if you want to use cream cheese it will do the same thing. We usually list alternatives for the pan used in the cooking process too, if they are available, but with this recipe it is crucial that you use a springform pan. The process of using the water bath to bake and then cool the cake is also crucial.
There is a softness to the bite of this cheesecake that you wouldn’t expect from looking at it. It’s melt in your mouth tasty, with the Hibiscus being a predominant flavor. Jeff added some Beetroot Powder on top of it for both color and flavor, and that gave it a little bit more sweetness. Overall this cheesecake is not very sweet, but it can easily satiate a sweet tooth craving.
Add a dollop of cool ice cream, maybe a fruity flavor like blackberry, to the side and garnish with mint and enjoy a nice summery treat. Adding the ice cream may add a few more calories and a little more fat to the experience, but in moderation that is okay. Enjoy it as much as we did!
Ingredients:
- 1 Cup Neufchatel Cheese
- 6 eggs, separated
- 2/3 Cup sugar, divided
- 5 Tbsp Butter
- 1/2 Cup Whole Milk
- 1 Tsp. Lemon juice
- 1 Tsp. Lemon Zest
- 1/2 Cup cake flour
- 3 Tbsp Arrowroot Powder
- 2 Tbsp Hibiscus, ground
- 1/4 Tsp Cream of Tartar
- 1-2 Tbsp Beetroot Powder
Instructions:
- Preheat oven to 320F. Grease and line 8-9 inch spring form pan with parchment paper.
- Melt the cream cheese over low heat. Remove from heat and incorporate egg yolks one at a time. Add 1/3 cup of sugar, then mix in warm butter and milk, and lemon juice and zest.
- Sift in the flour, Arrowroot, and ground Hibiscus and mix well.
- In a mixing bowl, beat egg whites until soft peaks form. Add cream of tartar, and 1/3 cup sugar and beat until stiff peaks form. Slowly fold into batter, a third at a time.
- Pour mixture into pan, and put in water bath. Bake for 20 minutes at 320, then lower temperature to 280F and bake for an additional 40-50 minutes. Cool cake off in the water bath slowly, so cake does not crack on top.
- Remove cake from oven, remove cake from pan and sift the Beetroot Powder on top. Serve!
Makes 8 sevings servings.
Nutrition Facts
Amount Per Serving
Calories304.80
Total Fat 17.10g
Saturated Fat9.90g
Polyunsaturated Fat1.00g
Monounsaturated Fat5.40g
Cholesterol 180.20g
Sodium 173.40mg
Potassium 117.60mg
Total Carbohydrate 31.10g
Dietary Fiber0.20g
Total Sugars18.70g
Protein 7.90g
Ingredients for this recipe:
Arrowroot Powder
Starting at: $3.78
Hibiscus
Starting at: $5.31
Cream of Tartar
Starting at: $8.45
Organic Beetroot Powder
Starting at: $5.20
California Lemon Peel
Starting at: $5.77
Arrowroot Powder
Starting at: $3.78
Hibiscus
Starting at: $5.31
Cream of Tartar
Starting at: $8.45
Organic Beetroot Powder
Starting at: $5.20