Cheesecake of Hibiscus with Caramel Topping

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Hibiscus Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 4 large eggs, room temperature
• 1 1/2 cups granulated sugar
• 1 cup heavy cream
• 1/2 cup hibiscus syrup

Caramel Topping

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt, or to taste

Directions:

1. Preheat the oven to 325°F (165°C) and wrap an 8-inch (20-cm) or 9-inch (23-cm) springform pan with aluminum foil around the bottom and up the sides.
2. Make the graham cracker base: In a large bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture firmly onto the bottom of the prepared pan.
3. Make the hibiscus filling: Using an electric mixer, beat the softened cream cheese on medium-high speed until smooth, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the granulated sugar, heavy cream, and hibiscus syrup, and beat until everything is well combined and smooth.
4. Pour the cheesecake mixture over the graham cracker crust and smooth the top with a spatula.
5. Bake for about 55-60 minutes or until the edges are lightly golden and the center is almost set (it will still jiggle a bit).
6. Remove from the oven and let it cool at room temperature for at least 30 minutes. Refrigerate for at least 4 hours or overnight until completely chilled.
7. Make the caramel topping: In a medium saucepan, heat the granulated sugar over medium-high heat, stirring constantly with a wooden spoon. It will clump and then melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
8. Add the butter all at once and whisk until melted and combined.
9. Remove the saucepan from the heat and pour in the heavy cream. Whisk until the mixture is smooth and combined. Whisk in the sea salt until combined.
10. Let the caramel cool and thicken for a few minutes before pouring it over the chilled cheesecake. Serve chilled and enjoy!