An incredibly easy yet delicious dessert, the lotus cheesecake has a unique creaminess. It does not require baking, only a couple of hours of rest in the fridge to bring an irresistible dessert to the table. I used both the biscuits and the lotus cream to give an unmistakable caramel flavor! With these biscuits, I also prepared a delicious lotusmisu!
Let’s get to work and prepare the lotus cheesecake together.
OTHER CHEESECAKE RECIPES
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of Lotus Cheesecake
- 7 3/4 oz Biscoff Lotus biscuits
- 1/2 cup butter (I use plant-based)
- 3/4 cup fresh liquid cream
- 1 1/2 cups spreadable cheese (I use almond-flavored)
- 3/4 cup Lotus Biscoff cream
- 1/4 cup Lotus Biscoff cream
- A few Biscoff Lotus biscuits
- 1 1/2 tbsp milk (I use oat)
Tools
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- Electric Whisk
- Springform Pan 8 inches diameter
Steps for preparing the Lotus Cheesecake
Melt the butter in a bain-marie or microwave. Finely chop the biscuits and mix them with the butter. Pour them into a pan lined with cling film. Press with a spoon and a glass to form the base and the edges.
Whip the well-chilled cream. Add the spreadable cheese and the lotus cream and continue working with the electric whisks until you get a thick foam. Pour it over the biscuit base and refrigerate for a couple of hours.
Soften the lotus cream with some milk. Remove from the pan and remove the cling film. Serve by enriching each slice with lotus cream and some crumbled biscuits.
Storage
You can store the cake in the fridge for two or three days.
