Hibiscus Hemp Cheesecake with Blood Orange & Grapefruit Topping

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Ingredients

• 1 1/2 cups Hemp Hearts
• 8 oz pitted dates
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup honey
• 3 eggs
• 1 large hibiscus tea bag
• 1/2 cup boiling water
• 2 tsp vanilla extract
• 1/2 cup blood orange juice
• 1/4 cup grapefruit juice
• Zest of 1 blood orange
• Zest of 1 grapefruit
• 1/4 cup honey

Instructions

1. Preheat oven to 350°F.
2. Pulse dates and Hemp Hearts in a food processor until they form a crumbly mixture. Press the mixture firmly into the bottom of a greased 9-inch springform pan and bake for 10 minutes.
3. Meanwhile, steep the hibiscus tea bag in 1/2 cup boiling water for 5 minutes. Remove the tea bag and set aside to cool.
4. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
5. Add honey and mix until well-combined.
6. Add eggs one at a time, mixing until just incorporated after each addition.
7. Stir in vanilla and hibiscus tea.
8. Pour the cheesecake filling over the crust and bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
9. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
10. To make the topping, combine blood orange and grapefruit juice in a small saucepan and heat over medium-high heat until it begins to bubble.
11. Reduce heat to low and add honey, stirring until dissolved.
12. Add blood orange and grapefruit zest and simmer for 5-7 minutes, or until the mixture thickens and becomes syrupy.
13. Let the syrup cool for a few minutes before pouring over the chilled cheesecake.
14. Slice and serve immediately.