Lotus cheesecake

Preparation time

five minutes

cooking time

thirty minutes

enough for

twenty-four people

the components

  • One hundred and fifty grams of melted chocolate for packing.
  • Two hundred and fifty grams of cream cheese.
  • Thirty-two grams of powdered sugar.
  • One hundred and twenty-six grams of lotus butter.
  • pinch of salt
  • A quarter of a cup of pharmacies.

How to prepare

  • Whisk the lotus butter, cream cheese, salt and powdered sugar together until the mixture is smooth and fluffy.
  • Put them in a silicone mold using a pastry bag and stick the ice cream sticks on top.
  • Put them in the freezer for two hours.
  • Dip in melted chocolate and immediately sprinkle with vermicelli.

cold cheesecake

Preparation time

fifteen minutes

enough for

eight people

the components

Biscuit layer ingredients

  • Two and a half cups of finely crushed biscuits.
  • Quarter cup of fine granulated sugar.
  • Three quarters of a cup of melted butter.
  • ¼ cup hazelnuts or crushed walnuts.

Cheese layer ingredients

  • Four hundred grams of soft cream cheese.
  • A tablespoon of orange zest.
  • a cup of sugar.
  • A cup of liquid cream.

Jelly Layer Ingredients

  • A glass of cold water.
  • Large packet of pineapple jelly.
  • Hot water cup.
  • Medium can of crushed pineapple.
  • Four cups of strawberries cut in half.

decorating components

  • Two tablespoons of fine powdered sugar.
  • A cup of liquid cream.

How to prepare

  • Install the mesh rack in the center of the oven, and preheat the oven to a temperature of 180°C.
  • Bring an appropriate oven dish to serve on the table.
  • Put the biscuits in the oven dish, then add the butter, hazelnuts, and sugar, then flip the biscuits with the tips of the fingers and press them with the palm of the palm so that a cohesive base of the biscuits is formed.
  • Put the dish in the oven for 10 minutes.
  • Take the biscuits out of the oven and leave them to cool completely.
  • Put the cheese in the mixer bowl, sugar, orange zest and cream, install the paddle attachment, and run it on medium speed until the ingredients are homogeneous and you have a creamy mixture.
  • Distribute the cheese mixture on the biscuit layer in the dish, and put the dish in the fridge for an hour to make the cheese layer stick.
  • Put the jelly in a deep bowl, then add hot water and stir with a manual netting paddle until the jelly melts completely, then add cold water, pineapple, and strawberries, and distribute the mixture over the cheese layer.
  • Put the dish in the refrigerator for several hours or overnight.

to decorate

  • Put the sugar and cream in the mixer bowl, install the paddle attachment and run it on medium speed until the cream becomes thick and fluffy.
  • Put the cream in a decorating bag with a decorative funnel attached.
  • Decorate a cold cheesecake with cream and strawberries, and serve it directly.

Chocolate cheesecake

Preparation time

forty-five minutes

enough for

eight people

the components

  • Half a cup of melted butter.
  • One and a half cups of crushed plain biscuits.
  • Half a teaspoon of cinnamon powder.

Cheese mixture ingredients

  • Two tablespoons of lemon juice.
  • Two teaspoons of starch.
  • A cup of sour cream.
  • A cup of soft cream cheese.
  • Half a cup of fine granulated sugar.
  • Two large eggs.
  • A tablespoon of lemon zest.
  • A cup of chocolate pieces of chocolate chip, gentlemen.

How to prepare

  • Put the biscuits in a deep bowl with butter and cinnamon, then flip the biscuits with the tips of the fingers to mix well with the butter, and put the biscuit mixture in the mold, and with the palm of the palm press the biscuits to become flat and form a cohesive base, then put the mold in the fridge for 30 minutes until the biscuit base is well cohesive .
  • Install the mesh rack in the center of the oven, preheat the oven to a temperature of 180 ° C, and prepare a high-edge round tray.
  • Put the cheese in the mixer bowl, add starch and sugar, install the paddle attachment, and run the mixer on medium speed for two to three minutes until the mixture becomes fluffy and creamy, add cream, juice, lemon zest, eggs, and run the mixer on medium speed for a minute or more. Two minutes.
  • Pour the cheese mixture into the mold on the biscuit base, and distribute the chocolate chips in the cheese mixture so that they are far apart.
  • Put the mold in the tray, and pour a quantity of water into the tray until it reaches half the height of the mold.
  • Bake the cheesecake for 45 minutes until the cheese mixture becomes golden in color, turn off the oven, and leave the cheesecake mold in the oven for an hour until it cools completely.
  • Remove the chocolate cheesecake mold from the oven, and put the mold in the refrigerator for several hours or overnight, until it cools.

The easiest lotus cheesecake