Steps

• Line the bottom of a 9-inch springform pan with parchment paper.

  Melt the butter over the stove or in the microwave, and set aside.

  In a blender, grind the cookies to a fine powder, and place them in a bowl.

  Add the butter to the ground cookies, and mix well with a spatula to obtain a homogeneous mixture.

  
  Spread it evenly on the bottom and along the edges of the pan, pressing it down well.

  
  Refrigerate while preparing the cheesecake cream.

• Preheat the oven to 340°F.

  Using an electric whisk, mix the eggs with the vanilla sugar; it should not be whipped, just mixed.

  Add 2 heaping tablespoons of Lotus spread and mix again to combine.

  Add the cream, sugar, and cheese, and mix with the electric whisk until well combined.

  
  Add the flour and mix again with the electric whisk until the mixture is smooth and creamy.

  
  Once the mixture is smooth, pour it into the pan over the cookie base.

  Tap the pan lightly on the table to remove any air bubbles.

  Bake in the preheated static oven at 340°F for about 55 minutes. Perform the toothpick test; it should come out moist but not with any batter residue.

  Turn off the oven and leave it closed for another 10 minutes.

  Remove the cheesecake from the oven and let it cool completely at room temperature.

• Take the completely cooled Lotus cheesecake and place it on a tray.

  If it’s too creamy, melt the Lotus spread for 40 seconds in the microwave or in a bain-marie, and pour it over the cheesecake.

  Decorate the cake with crumbled cookies and one whole in the center.

  The Lotus cheesecake is ready, enjoy your dessert!

  

• Line the bottom of a 9-inch springform pan with parchment paper.

  
  Melt the butter over the stove or in the microwave, and set aside.

  Place the cookies in the bowl 30 secvel 3, and place them in a bowl.
  
  Add the butter to the ground cookies, mix well with a spatula to obtain a homogeneous mixture.
  
  Spread it evenly on the bottom and along the edges of the pan, pressing it down well.
  
  Refrigerate while preparing the cheesecake cream.

• Cheesecake cream:

  Preheat the oven to 340°F.

  
  Put the eggs with the vanilla sugar in the bowl 20 secvel 3.

  
  Add 2 heaping tablespoons of Lotus spread, 10 secvel 2.

  
  Add the cream, sugar, and cheese 20 secvel 2.

  Scrape everything to the center and mix again 30 secvel 2.
  
  Add the flour 30 secvel 2.

  Scrape and mix again 30 secvel 3.
  
  Pour the obtained cream into the pan over the cookie base.

  
  Tap the pan lightly on the table to remove any air bubbles.

  
  Bake in the preheated static oven at 340°F for about 55 minutes. Perform the toothpick test; it should come out moist but not with any batter residue.

  
  Turn off the oven and leave it closed for another 10 minutes.

  
  Remove the cheesecake from the oven and let it cool completely at room temperature.

• Finishing and decoration:

  Take the completely cooled Lotus cheesecake and place it on a tray.

  
  If it’s too creamy, melt the Lotus spread for 40 seconds in the microwave or in a bain-marie, and pour it over the cheesecake.

  
  Decorate the cake with crumbled cookies and one whole in the center.

• The Lotus cheesecake is ready, enjoy your dessert!

  Try all the other cheesecakes, find all the recipes CLICK HERE.

  
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