// Lotus cheesecake
Creamy and refreshing
With the arrival of warm days, you don't feel like turning on the oven, so here’s the recipe for this lotus cheesecake 😋.
It turns out creamy, with a smooth and delicious flavor. I hope you try it, I'm sure you'll love it 😋🤎😍
Ingredients: Cookie base (20cm pan)
- 🍪125g Lotus Biscoff cookies
- 🍪125g digestive cookies
- 🧈80g butter
Ingredients: Filling
- 🧀250g mascarpone cheese
- 🧀350g Philadelphia-style cheese
- 🍯125g Lotus cream
- 🍯125g Lotus crunchy cream
- 🥄1 tsp vanilla extract
- 🍶300ml whipping cream min 35% fat
- 🥣3 gelatin sheets
- 🍶50ml cream
Ingredients: Topping
- 🍯170g original Lotus cream
Elaboration
- ‼️Cover the base of the pan with baking paper and the sides with acetate
- 🔪Crush the cookies and mix with melted butter
- 🥧Cover the base of the pan with the mixture. Refrigerate 20 min
- 💧Soak the gelatin sheets in cold water
- 🥣In a bowl, beat the cheeses for a couple of minutes and add the Lotus creams. Beat until well combined
- ♨️Heat the 50ml cream, dissolve the gelatin sheets and pour into the previous mixture. Beat to integrate well
- 🍶Add the cream and beat until the mixture thickens
- 🫗Pour into the pan and refrigerate at least 6 hours or overnight
- 🍯Heat the 170g of Lotus cream and cover the surface of the cake
- ⏰Refrigerate 2 hours, unmold and decorate as desired
Enjoy the recipe!!
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