How to Make Jamaican Sorrel Cheesecake

Sorrel is such a versatile plant and is the perfect topping if you are looking to transform a regular cheesecake into an exotic and vibrant dessert. Break away from the usual and give this recipe a try!

Ingredients

• 1 pound cream cheese,
• 3 eggs
• 1 cup sugar
• 1 pint sour cream
• a dash of vanilla extract
• 1 teaspoon salt
• 2 cups finely ground graham crackers or bisucuit of choice(about 30 squares)
• 1/2 teaspoon ground cinnamon
• 1 stick unsalted butter, melted

Directions

Crust

1. In a container mix crushed or blended graham crackers with melted unsalted butter and sugar until evenly moistened.
2. Grease the bottom and sides of your pan. Then pour crumbs into pan and begin to press crumbs down into pan until it’s tightly packed into the base and 1 inch up the sides of the pan.
3. Leave in the fridge for about 5 mins or until you are ready to use

Filling

1. In a bowl use mixer to mix the room temperature cream cheese until smooth. Gradually add eggs, 1 at a time.
2. Add sugar and a pinch of salt and sour cream
3. Also add 3 tablespoon of flour gradually until all ingredients are combined.
4. Periodically scrape sides of mixing bowl to allow all the batter to be mixed evenly
5. Ensure batter is well mixed and not over-beaten.
6. Once batter is ready pour into crust-lined pan and smooth the top with spatula

Baking

1. Preheat the oven to 325 degrees F.
2. Prepare pan with cheesecake by wrapping aluminum foil around the sides of the container
3. Next place wrapped pan into a large enough pan.
4. Add boiling water to the large pan until its about halfway up the container with the cheesecake and ensure no water seeps into the cheesecake
5. Bake for 45 – 70 mins until the center is slightly jiggly
6. Turn off oven and leave partially opened and allow cake to cool for about 1 hour
7. Remove from oven and continue to cool at room temperature
8. Finally move cheese to refridgerator and chill for about 4 hours

Sorrel Jam Topping

In a small saucepan add Sammis Sorrel Jam and simmer over low heat for 3-5 minutes or so. Leave to cool before spreading on cheesecake

Notes

• Use room temperature ingredient ie, eggs and cream cheese etc
• Graham crakers are optional since any cookie/biscuit can be used