Lotus cheesecake without Philadelphia, the recipe for a no-bake cheesecake made with Lotus cookies, with ricotta, cream and mascarpone, tasty and indulgent like the Ricotta and Cream Cheesecake and like all the recipes in my collection dedicated to Easy Cheesecake recipes. The Lotus cake or Lotus cheesecake is a creamy no-bake dessert, perfect to accompany a cup of coffee, but also the ideal dessert to close a meal beautifully with family or friends. The unmistakable flavor of caramel and spices makes Lotus cookies a delicacy that wins you over at first bite and today with these famous cookies we’ll prepare an equally famous cake: the Lotus cookie cheesecake, but without Philadelphia. A few days ago my son came home with a huge stash of Lotus cookies, Lotus spread and of course one request: “Mom, make the Lotus cheesecake?” So here it is — since almost every wish of theirs is “almost” an order — the dessert was made, photographed and devoured! Are you ready to discover how to make the Lotus cheesecake? Let’s go to the kitchen, but first remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Medium
- Cost: Moderate
- Rest time: 8 Hours
- Preparation time: 45 Minutes
- Portions: 12
- Cooking methods: No-bake
- Cuisine: International
- Seasonality: All seasons
Ingredients for the cookie base
- 10.6 oz Biscoff Lotus cookies (about 3 cups crushed)
- 3.5 oz butter (about 7 tablespoons (melted))
- 12.3 oz ricotta (well drained)
- 8.8 oz mascarpone (about 1 cup)
- 7.1 oz heavy cream (for whipping) (very cold (about 3/4 cup))
- 8.8 oz Lotus Biscoff spread (about 1 cup)
- 10 Biscoff Lotus cookies
- 1 packet vanillin powder (or vanilla sugar or 1 teaspoon vanilla extract)
- 0.7 oz sugar (about 1 1/2 tablespoons)
- as needed Lotus Biscoff spread
- as needed Biscoff Lotus cookies
Tools
- Pan springform pan 9 in
- Hand mixer
Preparation
Today we make one of the most delicious and delicate Lotus cheesecakes I’ve ever tasted. The filling made with mascarpone, ricotta and cream is very delicate and not cloying at all, so I recommend you try it.
Place the cookies in the blender jar, pulse to crush them, add the butter and blend until you obtain a mixture similar to wet sand.
Line a 9 in springform pan with parchment paper on the sides and bottom (I use acetate strips for the sides) and pour in the cookie mix, then shape and press it with the back of a spoon and your hands to cover some of the edges as well. Place in the fridge.
Combine in a large bowl the cold, very well-drained ricotta, the cold mascarpone and the very cold cream,
also add the Lotus spread and the vanilla sugar (20 g) as I did, or the vanilla, and start whipping with the beaters. Starting from very cold ingredients and very dry ricotta, you will succeed without difficulty.
Spread half of the cream on the cookie base, break up a few more cookies and distribute them on top, cover with the remaining cream and level well. Refrigerate overnight, gently covered with a sheet of plastic wrap.
After the time has passed, unmold the cake, move it to a serving plate and decorate with Lotus spread and crushed cookies (you can find how to make the decoration here: Charlotte with dark chocolate mousse scented with orange).
Serve the cake after slicing it with a smooth-bladed knife slightly warmed.
Storage and tips
The Lotus cheesecake keeps in the fridge for two to three days at most, well sealed in an airtight container. The Lotus cheesecake filling is quite soft; if you want a firmer, more gelatinous texture, add 7 g of powdered gelatin rehydrated and dissolved in a very small amount of milk (about 1 tablespoon).
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