Sorrel Cheesecake Squares


* 8 inch square baking pan


8.8 oz Lotus Biscoff Cookies

3 Tbsp Butter melted and cooled


8oz Cream Cheese, softened

1/3 Powdered Sugar

2Tbsp of egg whites

1/4 cup Sour Cream

1Tsp Lemon Juice

1/2Tsp Vanilla Extract

2Tbsp of Sorrel mix


5 tea bags of Tobagotrin Sorrel

1 pack of Trader Joes Dried Sweetened Hibiscus

1 cup of Water

1 dash of Angostura Bitters (optional)

3 Cloves


1Tsp corn starch

Directions - Prepare the sorrel: Place 5 sorrel tea bags in pot with 2 cups of water, add cloves and bring to a boil.  Set aside to cool down, remove tea bags and cloves then sweeten to taste (it should be very dark red).  Place Trader Joes Dried Sweetened Hibiscus in blender, add sorrel 1/2 cup of sorrel liquid and blend. Preheat oven 325 / Line baking pan with parchment paper / Place Biscoff cookies into a food processor and process until fine crumbs form. Transfer to a small bowl add cool melted butter to the cookie crumbs and mix until well combined. Pour the prepared crumbs into a lined baking pan and use the back of a spoon to compact down. Place the pan into the fridge to set.  Whip the cream and powdered sugar until soft peaks form by hand or with a hand mixer. Stir in the egg whites (mix well), add the lemon juice, 2 Tbsp of sorrel and sour cream. Mix to combine.  Pour the cheesecake filling on top of the prepared crust. Pour sorrel mix into a bowl and add 1Tsp of cornstarch and mix well until it dissolves.  Pour the sorrel on top of the cheesecake filling.  Bake at 325 for 30-35min.





Written by Roxann Taylor

Leave a comment