Cheesecake Delight with Lavender, Rose, and Hibiscus

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Lavender & Honey Base

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup honey
• 1/3 cup melted unsalted butter
• 1 tsp. dried lavender leaves

Rose Filling

• 32 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 and 1/4 cups granulated sugar
• 3 tbsp. all-purpose flour
• 4 eggs
• 1/2 tsp. rose water

Hibiscus Topping

• 1 cup water
• 1/3 cup granulated sugar
• 1/4 cup dried hibiscus flowers
• 1 tbsp. cornstarch

Instructions

1. Preheat oven to 350°F.
2. In a bowl, mix graham cracker crumbs, honey, melted butter, and dried lavender leaves until well combined. Press mixture onto the bottom of a springform pan. Bake for 10 minutes. Let cool while making the filling.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth.
4. Mix in the sugar, flour, eggs, and rose water until just combined.
5. Pour the filling into the prepared crust. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Let cool.
6. Meanwhile, make the hibiscus topping. In a saucepan, combine water, sugar, and hibiscus flowers. Bring to a boil and let simmer for 10 minutes. Strain the mixture and return it to the saucepan.
7. Mix the cornstarch with 1 tbsp. of water. Add to the saucepan and stir until well combined. Cook for 2-3 minutes or until thickened.
8. Pour the hibiscus topping over the cooled cheesecake. Refrigerate for at least 4 hours, or overnight.
9. Enjoy your delicious Cheesecake Delight with Lavender, Rose, and Hibiscus!