The Lotus cheesecake is an easy and indulgent spoon dessert! After my favorite cheesecake with ricotta and pistachio cream and the mixed berries cheesecake, here comes this one: a very fresh delight that melts in your mouth, perfect for any occasion!
For the recipe I used the iconic biscuits and for the cream mascarpone, cream and sugar. It is without gelatin and without eggs. No baking needed — it’s super simple to make. Let’s go through all the steps together.
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups Lotus biscuits (crushed)
- 3 1/2 tbsp butter (melted)
- 1 cup mascarpone
- 3 tbsp Lotus Biscoff spread
- 1/4 cup sugar
- 1 2/3 cups heavy cream (for whipping)
- 2 tbsp Lotus Biscoff spread (for decoration)
- 8 Lotus biscuits
Tools
- 1 Pan
Passaggi
HOW TO PREPARE THE LOTUS CHEESECAKE
Start by crushing the biscuits in a food processor, then gradually add the melted butter, mixing well. Pour the crushed biscuits into an 7-8 in springform pan and use a spatula to press the mixture firmly to form the biscuit base.
In a bowl add the mascarpone, sugar and Lotus Biscoff spread, then mix with a hand mixer.
Mix until you obtain a soft cream, then fold in the whipped cream gently from bottom to top so as not to deflate the mixture.
Pour the prepared cream over the biscuit base then chill in the refrigerator overnight or freeze for a couple of hours.
At serving time decorate with the Lotus Biscoff spread softened in the microwave or over a bain-marie and garnish with crushed biscuits and one biscuit in the center.
Storage
The Lotus cheesecake can be stored in the refrigerator for up to 3 days. It can also be frozen.
