How to make lotus biscuit cheesecake

Components processing time

Ten minutes

cooking time

fifteen minutes

Number of shares

eight people

the ingredients

  • One hundred and fifty grams of lotus biscuits, chopped.
  • Two tablespoons of butter, unsalted.
  • Two hundred and thirty grams of cream cheese, at room temperature.
  • One hundred and fifty grams of sour cream.
  • Two large eggs.
  • One egg yolk.
  • Fifty grams of sugar.
  • One teaspoon of pure vanilla extract.

Raspberry Layer Ingredients:

  • tow big spoon of sugar.
  • A tablespoon of lemon juice.
  • A cup and a half of mixed berries.
  • One tablespoon of butter.

How to prepare

Prepare the base:

  • Beat the lotus biscuits with the butter in a food processor well, until we have soft crumbs.
  • Distribute the biscuit crumbs in a cupcake tin covered with aluminum foil cups and press the crumbs well.
  • Bake the molds in an oven at 180°C for five minutes or until the mixture is almost set.

Preparing the cheesecake:

  • Put: cream cheese, sour cream, eggs, sugar and vanilla extract in a blender, until we have a smooth puree.
  • Pour the cheesecake mixture into the cupcake tin until the cups are almost completely filled.
  • Bake the mixture at 180°C for 15 minutes or until it remains slightly runny in the middle.

Prepare the glossy raspberry layer:

  • Dissolve the sugar well, then add the lemon, and the mixed berries after the mixture boils.
  • Leave the mixture to boil over low heat for two minutes.
  • Add the butter after the liquid berries absorb, and leave the mixture on the fire for some time.

Application:

  • Lift the baked cheesecake pieces from the mold and remove the aluminum foil cups.
  • Spread a teaspoon of warm raspberry jam over each cheesecake.
  • Transfer the muffin pan to the freezer and cool the cheesecake pieces until set, about 15 minutes before serving, and serve cold.

The modus operandi of the lotus blondie

Components processing time

10 minute

cooking time

15 minutes

Number of shares

8 people

the ingredients

  • Three quarters of a cup of brown sugar.
  • Three quarters of a cup of granulated sugar.
  • Vanilla sticks, crushed seeds.
  • Two cups of milk chocolate chips.
  • Half a cup of salted butter.
  • A cup of all-purpose flour.
  • A cup of white chocolate chips.
  • A cup of lotus biscuit paste.
  • ½ cup of lotus biscuits, coarsely crushed.

How to prepare

  • Put the two types of sugar and vanilla in a mixer bowl, mix well, then set the mixture aside.
  • Melt the chocolate and butter over a low heat.
  • Add the butter-chocolate mixture to the sugar and vanilla and mix on low speed for a few minutes.
  • Add eggs one at a time and mix well until combined with the rest of the ingredients.
  • Add ½ cup of the flour in each batch until the flour from the mixture is completely mixed.
  • Pour the mixture into a baking tray lined with parchment paper.
  • Add crushed biscuits and white chocolate pieces on top.
  • Melt the lotus biscuit paste in a microwave bowl for 15-30 seconds.
  • Pour the melted lotus biscuit paste on the tray in the form of longitudinal strips.
  • Run a knife through the mixture in the opposite direction (transverse) to create swirls.
  • Bake the cookies for 35-40 minutes at 163°C, until a toothpick comes out clean in the middle when you insert it.

How to make cold lotus cake