Lotus cheesecake


Lotus biscuit bag.
A tablespoon of soft butter.
Two tablespoons of cream.
The filling:
Three boxes of Philadelphia cheese.
A cup and a half of whipping cream. A small spoon of vanilla.
tow big spoon of sugar.
To cover:
A packet of lotus butter.
A quarter cup of whipping cream.


We put lotus biscuit in a food processor, and grind it until it becomes a fine powder.
We add butter, cream, and continue stirring until we get a cohesive dough from the lotus biscuit.
We put the dough in the cheesecake mold, spread it well on the bottom, and then put it in the oven for five minutes only until it binds. We prepare the filling, put the whipping cream in the mixer bowl, beat it until it thickens and thickens, then add it to the cream cheese, stir it well until the ingredients are homogeneous together. Add vanilla and sugar to the filling, and continue stirring until you get a creamy, smooth, and light mixture.
Pour the filling on the cheesecake surface, distribute it evenly in all directions, and flatten its surface with the soles of a flat knife, until all bumps are removed, and its surface becomes smooth.

Put it in the refrigerator for at least six hours, until the ingredients are firm and ready.
We prepare the covering, put the lotus butter, and the whipping cream, stir it well until the butter melts and becomes liquid, then put it on the surface of the cheesecake.
We decorate the lotus cheesecake with lotus biscuits, and serve.

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