Directions
- 1Crush Lotus biscuits in a mixer.
- 2Add melted butter and mix until a homogeneous mixture is obtained.
- 3Line the bottom and sides of a 22cm diameter springform pan with parchment paper.
- 4Spread the biscuit mixture on the bottom of the pan, pressing down well with the back of a spoon to compact it.
- 5Put the biscuit base in the freezer for at least 30 minutes.
- 6In a large bowl, mix the spreadable cheese with the Lotus spread until smooth and creamy.
- 7In another bowl, beat the cream and sugar until semi-whipped.
- 8Gently add the semi-whipped cream to the cheese and Lotus spread mixture, mixing with a spatula until a smooth cream is obtained.
- 9Pour the cream over the cold biscuit base and level the surface with a spatula.
- 10Refrigerate the cheesecake for at least 3 hours.
- 11Remove the cheesecake from the refrigerator and heat the Lotus spread for 45 seconds in the microwave.
- 12Decorate the surface with the warm Lotus spread and refrigerate for at least 2 more hours.
- 13Cut the cheesecake into slices, decorate with crumbled biscuits and serve.
Ingredients
- 250 g Lotus biscuits
- 80 g melted butter
- 500 g spreadable cheese
- 500 g fresh cream
- 120 g Lotus spread
- 50 g powdered sugar
- 3 crumbled Lotus biscuits
- 200 g Lotus spread
Equipment
mixer22cm diameter springform panwhiskspatulamicrowave
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