The Fiery Floral Cheesecake Recipe

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Cayenne Pepper & Dark Chocolate Base

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tablespoons sugar
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup dark chocolate chips

Instructions:

1. In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, cayenne pepper, and dark chocolate chips.
2. Press the mixture into the bottom of a greased springform pan.
3. Chill the crust in the refrigerator while making the filling.

Hibiscus Filling

Ingredients:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 3 eggs
• 1/4 cup hibiscus tea concentrate
• 1 tablespoon lemon zest

Instructions:

1. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add sugar and beat until well combined.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in hibiscus tea concentrate and lemon zest.
5. Pour the filling over the prepared crust.
6. Bake in a preheated oven at 325°F (162°C) for 45-50 minutes or until the center is set.
7. Let the cheesecake cool completely in the pan on a wire rack.
8. Once cooled, refrigerate for at least 4 hours or overnight before adding the topping.

Roasted Red Pepper & Feta Topping

Ingredients:

• 1 cup roasted red peppers, drained and chopped
• 4 ounces crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

Instructions:

1. In a bowl, combine roasted red peppers, crumbled feta cheese, chopped fresh parsley, and lemon juice.
2. Spread the topping mixture evenly over the chilled cheesecake.
3. Return the cheesecake to the refrigerator and let it set for another hour.