Lotus Cheesecake

Name: Lotus Cheesecake
Total time: 60 min
Cuisine: American
Ingredients: 100 grams Butter; 12 pieces Biscoff biscuits; 10 grams Gelatin; 0.25 cup Water; 400 grams Whip cream; 100 grams Cream cheese; 100 grams Lotus spread

Serves 1

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Lotus Cheesecake

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Serves 1

Directions

1Take 100 grams of butter in a frying pan and melt it.
2Take 12 pieces of Biscoff biscuits and crush them well with a rolling pin.
3Mix the crushed biscuits with the melted butter until well combined.
4Press the biscuit and butter mixture into the bottom of an 8x8 loose bottom cake pan to form the base.
5Take 10 grams of gelatin and 1/4 cup of water, then melt it in a double boiler.
6Take 400 grams of whip cream and beat it until it's firm enough not to fall out when the bowl is inverted.
7Add 100 grams of cream cheese, 100 grams of Lotus spread, and the room temperature dissolved gelatin to the whipped cream.
8Mix all ingredients well until properly combined.
9Pour the mixture into the cake pan over the biscuit base.
10Adjust the cheesecake in the cake pan and smooth the top.
11Freeze the cheesecake for one hour until it's properly set.
12Once set, apply a layer of Lotus spread sauce on top of the cheesecake.
13Place the cake pan on a glass and carefully de-mold the cheesecake.
14Decorate the top of the cheesecake with cream roses and Biscoff biscuit slices.
15Add Biscoff biscuit slices around the sides of the cheesecake for further decoration.

Ingredients

100 grams Butter
12 pieces Biscoff biscuits
10 grams Gelatin
0.25 cup Water
400 grams Whip cream
100 grams Cream cheese
100 grams Lotus spread

Equipment

Frying panRolling pinLoose bottom cake pan (8x8)Double boilerBeaterWhiskGlassPiping bag

Lotus Cheesecake

Serves 1

instagram.com

Lotus Cheesecake

instagram.com

Serves 1

Directions

1Take 100 grams of butter in a frying pan and melt it.
2Take 12 pieces of Biscoff biscuits and crush them well with a rolling pin.
3Mix the crushed biscuits with the melted butter until well combined.
4Press the biscuit and butter mixture into the bottom of an 8x8 loose bottom cake pan to form the base.
5Take 10 grams of gelatin and 1/4 cup of water, then melt it in a double boiler.
6Take 400 grams of whip cream and beat it until it's firm enough not to fall out when the bowl is inverted.
7Add 100 grams of cream cheese, 100 grams of Lotus spread, and the room temperature dissolved gelatin to the whipped cream.
8Mix all ingredients well until properly combined.
9Pour the mixture into the cake pan over the biscuit base.
10Adjust the cheesecake in the cake pan and smooth the top.
11Freeze the cheesecake for one hour until it's properly set.
12Once set, apply a layer of Lotus spread sauce on top of the cheesecake.
13Place the cake pan on a glass and carefully de-mold the cheesecake.
14Decorate the top of the cheesecake with cream roses and Biscoff biscuit slices.
15Add Biscoff biscuit slices around the sides of the cheesecake for further decoration.