LOTUS BISCUIT CHEESECAKE
LOTUS BISCUIT CHEESECAKE is a decadent treat that combines the irresistible flavors of Lotus biscuits and creamy cheesecake. This article provides a comprehensive guide to creating this delectable dessert, from the base to the coverage, ensuring a delightful culinary experience for both novice and experienced bakers.
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Ingredients:
Base:
| Ingredient | Quantity |
|---|---|
| Lotus biscuits | 250 g |
| Butter | 90g |
Stuffed:
| Ingredient | Quantity |
|---|---|
| Powdered gelatin | 14 g |
| Water | 70g |
| Cold whipping cream | 240 g |
| Icing sugar | 85g |
| Regular Philadelphia cream cheese | 540 g |
| Vanilla paste | 1 teaspoon |
| Lotus biscuit cream | 200 g |
Coverage:
| Ingredient | Quantity |
|---|---|
| Lotus biscuit cream | 200 g |
| Crushed Lotus cookies | 3-4 |
Instructions:
Base:
Craving a crunchy foundation for your cheesecake? Crush 250g of Lotus biscuits using a Thermomix. Melt 90g of butter and blend it with the crushed biscuits until homogeneous. Press the mixture into a removable 20 cm mold lined with baking paper or a cardboard disk. Chill in the fridge as you prepare the filling.
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Stuffed:
- Mix 14g of powdered gelatin with 70g of water, letting it rest for 10 minutes.
- Whip 240g of cold whipping cream until soft peaks form. Add 85g of icing sugar and beat for an additional 20 seconds.
- Blend 540g of regular Philadelphia cream cheese, 1 teaspoon of vanilla paste, and 200g of Lotus biscuit cream until smooth.
- Microwave the gelatin mixture for 15 seconds, let it cool, and add it to the cheese blend. Pour the mixture into the mold, smoothing the surface with a spatula. Freeze for 30 minutes.
Coverage:
- Melt 200g of Lotus biscuit cream in the microwave and pour it over the cake.
- Refrigerate the cake for at least 6 hours. Decorate with crushed Lotus cookies around the edges, dusting them with your fingers.
