One could say that everything has already been said about cheesecakes. Everyone has heard about hit recipes, including For pistachio cheesecake, with Oreo, New York or Basque cookies. This time, however, we have a proposal that is just gaining popularity.
Lotus cheesecake However, it is so delicious that before Christmas there is a problem with getting a cream necessary to make it in stores. Check out our recipe and make stocks today – if you make this cake on Easter, guests will beg for an addition.
The secret of this recipe is The unique taste of Lotus Biscoff cookies. Spicy, sweet and at the same time slightly spicy – they are really one of a kind, and combining them with cheese results in a feast for the palate. This dessert is extremely creamy and very aromatic, definitely every cheesecake lover should try it at least once, but we warn – it will not end on one piece.
Luckily Lotus cheesecake It is very simple to do and anyone who wants to taste it will certainly cope with the recipe.
At the beginning, prepare the ingredients – it is important that they are at room temperature. To make a recipe, it is best to use a 22-24 cm cake tin.
Cookie bottom:
- 230 g Lotus biscoff cookies,
- 70 g butter.
Cheese mass:
- 1 kg of the twist from the bride,
- 120 g of fine sugar,
- 250 g Serka Mascarpone,
- 50 g of soft butter,
- 6 eggs (size M),
- 1 Czubata spoon of vanilla pudding powder,
- 300 g of Lotus Biscoff cream (there can be both Crunchy and Creamy version).
Decoration:
- Lotus biscoff cream,
- Lotus biscoff cookies.
Start by preparing a cookie bottom – Mix the cookies as thinly as possible, preferably to have a sand consistency. Then melt the butter and – after slightly cooling – combine them with crushed cookies. Mix thoroughly.
Put the cake tin with baking paper, then put the mass of cookies and butter to its bottom – pat thoroughly. When preparing the cheese mass, you can put the cake tin in the fridge so that the bottom hardens a bit.
Now you can start preparing the cheese mass – To a large bowl (or mixer bowl), transfer all cottage cheese and mascarpone cheese, soft butter, sugar, pudding powder. Mix briefly at medium speed of the mixer. After this time, add Lotus cream and mix again – also briefly, for a maximum of a minute.
The time has come to add eggs – Add one, mix briefly each time after adding.
Heat the oven to 170 degrees Celsius – Lotus cheesecake bake up-down, without hot air. Choose a lower oven shelf. Bake for 35 minutes, then reduce the temperature to 140 degrees Celsius And bake for another 50 minutes. Turn off the oven, open the door after 15 minutes. The cheesecake can in the oven for some time, it’s best to take it out after about half an hour.
The decoration is free – You can dissolve about 120 g of Lotus Biscoff cream in the microwave and pour the top of the cheesecake with it, it also looks interesting decorated with crushed cookies.
Source: NowowoPuje.pl
